Chorizo and Chickpea Soup

I used dried chickpeas for this recipe, so they were soaked in a dish of water overnight. I diced some cherry tomatoes, celery, carrot, onion, red bell pepper, one deseeded red chilli, and added some leftover boiled potato. I also added about 100g of diced chorizo sausage.

The ingredients were added to a lidded pot of water brought to the boil. Three squirts of tomato puree from a tube was stirred through, and the chicken stock added.

Simmer the soup for forty-five minutes. Add a generous pinch of oregano, and another of basil. Stir through. Served with a garlic and coriander flatbread, lightly toasted.