Sometimes recipes come from unlikely sources. There’s a website I read that’s all about design compromises for apartment living. Not that I live in an apartment anymore, but it’s a good blog and the writers/editors have a good eye for design. There’s a subsection of the site that deals specifically with kitchen issues. And that works for me, because I’m all about the incredibly useful kitchen gadgets and organization ideas. Very rarely, one of the writers will feature a dish they just made. I cribbed this recipe from there, edited it to suit my preferences, and I’m really pleased with the results!
The dish reminds me of a tapas I’ve had called Andalusian Chickpeas; if I simply simmered the broth down dramatically, I think I would be right there.
I haven’t settled on a name for this recipe. Chorizo and Chickpea Soup? Chorizo and Garbonzo Soup? Alliteration or Rhyme? The latter lends itself to abbreviation; the girlfriend quickly called this “‘zo and ‘zo soup” or even just “zoup”. Mmm, I bet a dollop of sour cream would really set off the savory.
Chorizo & Garbanzo Zoup
makes about 2 quarts
1 hour, easy
Place a heavy pan over medium-high heat and add…
12 ounces chorizo (cured, the spanish kind)
chopped or crumbled into bite-size pieces
Cook for about 5 minutes or until it starts browning and smoking. Remove and drain on a plate lined with paper towels.
Drain off and save the chorizo oil. Add to the pan …
1 teaspoon of the chorizo oil
1 large white onion, chopped and thinly sliced
4 stalks of celery, chopped
… and cook for about 5 minutes or until it begins to turn soft. Add …
1 tablespoons minced garlic (about 6 cloves)
2 tablespoons fresh thyme, minced
… and cook for another 2 minutes or until golden and fragrant.
chorizo from above
3 cans chickpeas, drained and rinsed
Cook all together for 1 minute, stirring, until the beans are well coated with the onions and oil.
4 cups chicken broth
1/2 cup white wine
… and bring to a boil. Lower to a simmer and add …
1/4 cup Italian parsley, chopped
1 teaspoon olive oil
Simmer for about thirty minutes or until slightly reduced. Season to taste with salt and pepper before serving. (Maybe already be salty enough from the chorizo.)