Ingredients
- 250 grams chorizo sausages (2 sausages, finely chopped)
- 1 brown onion, finely chopped
- 1 large carrot, peeled and finely chopped
- 2 celery sticks, finely chopped
- 1 large zucchini, finely chopped
- 1 garlic clove, minced
- 2 teaspoons smoked paprika
- 1 can (400 gram) diced tomatoes
- 4 cups chicken stock (1 litre)
- 1 can (400 grams) garbanzo beans (chickpeas, rinsed and drained)
- 1/3 cup basil pesto (90 grams)
How to Make
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Step 1: Heat a large, deep saucepan over medium high heat and add the chorizo and cook, stirring for 2 minutes or until light golden and then add the onion, carrot, celery, zucchini and garlic and cook, stirring, for 3 minutes or until onion is tender.
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Step 2: Add the paprika and cook for 30 seconds or until aromatic and then add the tomato and stock and increase heat to high and bring to the boil and then cook for 10 minutes or until the vegetables are tender and the soup thickens slightly.
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Step 3: Stir in the chickpeas and cook for 1 minute or until heated through and then season to taste and serve with pesto on the side.
We hope you enjoy this recipe!
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