Chorizo, Silverbeet & Chickpea Soup

Dear Universe,

It’s amazing what a single girl can do with a cured sausage or two in the fridge. No wait, let me rephrase that.  I don’t want you getting the wrong idea.

What I mean to say is that as a newly single girl, I don’t seem to find myself cooking elaborate meals anymore. I’m often out or being fed my main meal at work so when I do cook I’m usually after something quick, unfussy, and suitable for the single diner. This is where a well stocked pantry and a few treats in the fridge come in handy. Hence the cured sausage.

This week I bought some wonderful chorizo from Casa Iberica. It’s the perfect thing to keep in the fridge for nights like tonight when I find myself home alone in front of the heater after a cold and wet Melbourne day. Teaming the chorizo with a few pantry items and some fresh vegetables, I find myself 30 minutes later with a big bowl of soup for dinner and plenty left over for the freezer.

1. In a bit of olive oil, sauté 2 chopped onions, 2 chopped carrots,  3 cloves of smashed garlic and the sliced stems from a bunch of silverbeet.
2. Allow the vegetables to soften slightly then add 2 sliced spicy chorizo sausages and cook until they start to colour.
3. After a few minutes, add 2 tins of chopped tomatoes, 500ml of vegetable stock and 500ml of water. Bring to the boil then simmer for 10 minutes.
4. Add 2 tins drained tinned chickpeas and the finely sliced leaves of the silverbeet.
5. Cook for five minutes until the silverbeet is softened.
6. Season with salt and pepper.

Tagged as: chickpeas, chorizo, cooking, recipe, silverbeet, soup