Sunday Night Soup is a long standing tradition at our house - a great way to use up odds and ends in the fridge and more importantly, a nice reset after a couple days of treats and wine. This one is especially easy thanks to the perfect seasoning of Mulay's Chorizo, which means there is no spice blend to tinker with - just the other ingredients. Hearty, filling and full of flavor it makes the perfect lunch after a day of sledding or skiing.
Mulay's Chorizo and Chickpea Soup
- 4tbsp good quality olive or avocado oil
- 1 large sweet onion, diced
- 2 large carrots, diced
- 2 large stalks celery, diced
- 2 cloves garlic, minced
- 1 15 oz. package Mulay's chorizo
- 1 tsp sea salt
- 1/4 head green cabbage, thinly sliced, about 3 cups
- 6 cups chicken stock
- 8 oz. can diced tomatoes
- 2 cups al dente chickpeas (or 1 can)
- 4 cups spinach, rinsed, ends trimmed
- 2-3 hard boiled eggs
- 2-3 radishes, rinsed and thinly sliced
In a large pot, heat olive oil over medium high heat. Add the diced onion, celery, carrots and cook until onions become slightly translucent. Add garlic and chorizo, breaking up into small pieces. Stir to combine and add salt. Cook until chorizo is barely pink, add cabbage and chickpeas and stir. Add tomatoes and chicken stock, stir, and bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes, until tomatoes have broken down. and chickpeas have softened slightly. Add spinach leaves and cook until just wilted, about 2 minutes. Remove from heat, adjust seasoning and divide into bowls. Chop hard boiled eggs and garnish soup with egg and radishes.
Best served with crusty bread covered in butter. Serves 6-8.