So I haven't blogged since my birth announcement a) because I don't get a lot of long stretches to sit at the computer, and b) because I have been working on that post for so long. But hopefully now I can get back to our regular programming, which will likely now include some baby-related content.
But today, I wanted to share a recipe that I just tried and fell in LOVE with. It's Jamie Oliver's "Scrumptious Spanish Chickpea & Chorizo Soup." Man, oh, man, is this ever good - and easy! If I can make while a two-month-old lies on a play mat, it's a keeper. Try it for yourself! I'm going to freeze half the batch. It may look a bit rustic, but it's fantastic. I have posted it here with some changes I made.
scrumptious spanish chickpea and chorizo soup
starter | serves 4
• olive oil
• a ring of chorizo sausage (mild or hot, your choice), finely chopped
• 1 onion, peeled and finely chopped
• 4-6 cloves of garlic, peeled and finely chopped
• 3 sticks of celery, finely chopped
• one package of frozen spinach, thawed
• one large can of whole tomatoes
• one large can of cooked chickpeas, drained
• 5 cups chicken stock
• sea salt and freshly ground black pepper
• 100g prosciutto, finely chopped
• extra virgin olive oil
• 3 hard-boiled eggs, roughly chopped
Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery. Turn the heat down and cook slowly for 15 minutes with a lid on and without colouring the onions. Now take the lid off – the smell and colour will be fantastic. Stir it around and get some colour happening now. Add your spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for around 40 minutes.
At this point you can remove about a third of the mixture and purée it in a food processor. Pour it back into the pot, give it a good stir and season to taste with salt and pepper. Remove from the heat and stir in the pata negra or ham and 2 or 3 tablespoons of good Spanish extra virgin olive oil. Divide into bowls and grate some hard-boiled egg on top; it actually adds a lovely richness to it.
Perfect with some fresh ciabatta bread and butter. Enjoy!