Recipe Review: Other than the fact that it has no sugar I’m not sure this is the healthiest dish I’ve made all week but with only 4g saturated fat I’ll forgive myself because it was tasty and it’s cold here so soup is essential at times!
Cooking time: 50 – 60 minutes Serves: 4
Preheat oven: Stove top only
- 125 g Spanish chorizo, cut into 1/4-inch pieces (Be sure to buy dry-cured Spanish style chorizo, not soft, Mexican style sausage of the same name)*
- 1 tablespoon extra-virgin olive oil
- 3 large leeks, white and light green parts only, halved lengthwise, rinsed well and thinly sliced
- 4 medium cloves garlic, finely chopped
- 1/2 teaspoon ground cumin
- 1 cup canned crushed tomatoes or tomato puree
- 4 cups low-sodium chicken broth
- 1 425g can chickpeas, rinsed
- 1/2 teaspoon paprika (regular sweet)**
- 1/4 teaspoon smoked paprika**
- 4 cups baby spinach
- 1/2 teaspoon freshly ground pepper
1. Cook chorizo in a large pot over medium-low heat, stirring occasionally, until most of the fat melts out, about 5 minutes.
Set aside to drain on paper towels; discard fat.***
2. Add oil to the pot and place over medium heat. Add leeks and cook, stirring frequently, until just soft, 4 minutes. Add garlic and cumin and cook for 1 minute. Add crushed tomatoes (or puree) and cook, stirring frequently, for 2 minutes. Add broth, chickpeas and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes.
3. Add spinach, pepper and the reserved chorizo; cook, stirring, until the spinach is wilted, about 2 minutes.
* I was really lucky to find some real dry-cured chorizo at a local Spanish Deli, Hollandaluz. I also decided that there’s no such thing as too much chorizo so used a whole sausage rather than being specific about 125g. Do I hear you complaining? I think not!
** Given how hard it is to find things around here I just used ¾ teaspoon of “paprika” no specifications as to whether it’s smoked, sweet or otherwise. It tasted fine.
*** I really wish I had left the chorizo until last as whilst it sat there on the paper towel it really dried out, going a little hard/crunchy.
I made a thrifty addition to this dish as I had left over grated sweet potato and cooked sausage meet from the Paleo Breakfast Casserole I made the other day. It didn’t detract from the flavours and goodness of the soup at all. In fact I think it made it a bit less brothy which made Simon happy!