Moroccan Chickpea & Chorizo Soup

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July 7, 2015 by marksetchfield

b6HTDWhDnf1lOv2wlNeuB4EOBkehPMuIlgBKyvbAgKvZjxV6h_WXYzGiqlTza-3JIli4wt1zUcZFXZFFBZEVd0nL54Y7XKQ8ZS53e5QuezfWknsimwgGPqaYV_KRKa0qcnMpB1frNukHZqCiX27fL6G_22vqBKXvpZpQOjL6TP_SF15AA5Z4iTdkvV1UNcY1I_PBw6Uq_nvCi1gwRgmVt_w8Serves 4, Cooking time 45 minutes, suitable for home freezing

2 medium onions, chopped
1 tsp cumin seeds
2 tsp turmeric powder
2 cans of hot water
2 vegetable stock cubes
1 tsp of garlic powder
1 can of chopped tomatoes
1 can chickpeas, rinsed and drained
1 can full of endamame beans
4 sun-dried tomatoes, sliced
Splash of Worcester sauce
10 medium slices of chorizo
Juice of half a lemon
Salt and pepper
1 tin full of chopped coriander


Rinse the chick peas and drain, using the can measure two full cans of hot water and pour into the large pan. Crush in the stock cubes, add the cumin seeds, turmeric and garlic powder stir, and bring to the boil. Chop the onions into mediums pieces, using the can as a measure; add two cans of onions to the boiling water. Add the chopped tomatoes and chickpeas, keeping the pan at a gentle simmer. Squeeze in the lemon juice; add the Worcester sauce and season. Next slice the chorizo into 10 medium slices and add to the pan, stir and continue to simmer. Then add the endmame beans, sun-dried tomatoes and a can full of chopped coriander; simmer for 30 minutes, stirring occasionally. Give the pan a final stir and remove from the heat, transfer the soup to a liquidizer or with a hand blender blitz the soup until the texture is smooth. Top with some natural yoghurt and serve with some warm flat bread.


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