This year it’s hard to believe that we are already in December. Let alone getting ready for Christmas. It’s been very mild for this season, so far. Only two weeks ago we were picking olives in Calabria, wearing a thin shirt, with temperatures that reminded us of spring. It doesn’t surprise me, that since we got back, I haven’t got into the mood of going gift shopping yet.
Despite the lack of snow and frosty degrees, lately I started adjusting my cooking. We’ve been eating more warm and cozy dishes, including lots of soups.
The winter hasn’t even started yet, and I don’t even know anymore how many pumpkins we have already cooked. My favorite soups are creamy. Actually ‘favorite’ is not the right word to describe it. That would imply that I do have alternatives. Which is not the case. Really. You will never see me volunteer to eat a clear soup or broth! I guess there is no explanation for that. And I don’t even consider myself a picky eater. There’s just something special about creamy ones. And you can add toppings! Now that’s a good reason to stand out, right? Think about all those tasty ingredients you can sprinkle on top of a soup! No wonder I enjoy eating squash soups. Or this warming bean soup. I need to make it again very soon!
Today I want to share with you another recipe, that can be prepared quickly. It will be ready in no more than 30 minutes. The secret is in its topping. It’s unbelievable how some chopped roasted chorizo can have such an impact on the entire dish! It changes the olive oil’s color, and adds an even more intense flavor to it.
This is the best recipe to go for, on those lazy days, when you are looking for something quick, warming and appetizing, at the same time. Don’t forget to grill or toast some bread. Sprinkle some extra-virgin olive oil on top. Then dip it into the soup. Mmmm…
- 1 can chickpeas
- 1 small potato, chopped
- 1 shallot, chopped
- ½ garlic clove
- 1 tsp rosemary, finely chopped
- ½ tsp ground red pepper
- approx. 250 ml / 8½fl oz vegetable stock (add more for a less creamy soup)
- 2 tbsp of olive oil
- salt, pepper
- 2 full tbsp chorizo, chopped
- ½ tsp ground red pepper
- 2 tbsp olive oil
- 1 full tbsp parsley, chopped
- 2 full tbsp chickpeas
- slices of rustic bread or baguette
- extra-virgin olive oil
- Heat the olive oil in a saucepan at medium heat.
- Stir in onion, potato and rosemary.
- Season with ground red pepper, salt and pepper. Stir well for about 1-2 minutes, as the potato might tend to stick to the bottom.
- Add the chickpeas (put about 2 full tbsp aside, that we will need later for the topping). Stir for one minute.
- Pour in the stock. Season with additional salt, if needed. Let simmer for about 15 minutes.
- Meanwhile prepare the topping by heating the olive oil in a pan at medium heat.
- Add the chopped chorizo and chickpeas.
- Roast for 1-2 minutes. Then stir in the chopped parsley. Set aside.
- Remove the saucepan with the soup from the stove. Let it cool off a little, until it is safe enough to blend it.
- Pour into a bowl and sprinkle with the chorizo-chickpeas mix.
- Serve with grilled or toasted bread, sprinkled with extra-virgin olive oil.