PANCETTA, CHORIZO & CHICKPEA SOUP

Prep Time 10 minutes - Total Time 30 minutes - Serves 2


A good old hearty bowl of soup, perfect on a cold and wet day.


Ingredients

  • 100 g of chorizo, diced.

  • 100 g of smoked diced pancetta.

  • 2 sprigs of fresh rosemary, roughly chopped.

  • 1 small carrot, diced.

  • 1 potato, peeled and diced.

  • 1 stick of celery, roughly sliced.

  • 1 tbsp of flour.

  • 500 ml of chicken stock.

  • 2 handfuls of sliced curly kale.

  • 200 g chickpeas.

Method

  1. Into a large pot pour in a good drizzle of oil. Followed by the chorizo, pancetta, carrots, potatoes, celery, the rosemary and season. Cook over a medium heat for 10 minutes.

  2. Mix in the flour and cook out for a couple of minutes. Then pour in the stock and bring to a boil.

  3. Leave the soup to simmer away over a low light for 10 minutes or till the veg is soft.

  4. Next, add the chickpeas along with the kale. Give that a couple of minutes so the peas warm-up and the kale wilts. Divide between 2 bowls and finish of with a drizzle of extra-virgin olive oil.

 

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