Chickpea Soup With Chorizo

Ingredients:

200 g canned chickpea

1 small potato, cut into pieces
1/3 medium size courgette, cut into pieces

50 g chorizo salami, cut into pieces

Bunch of fresh spinach leaves

Bunch of fresh coriander leaves
1/4 chicken bouillon cube
Pinch of nutmeg powder
1 teaspoon butter

salt&pepper

*

This is what happens when one opens a 800 gram huge can of chickpea, number of different recipes and variations come to life in order to use the can and one ingredient in the most creative way. After salad with beetroot comes this soup option. Melt the butter in a sauce pen, throw in potato, all chickpea except of about two tablespoons which should be put aside, and the courgette. Roast for a moment. Pour over about 1 liter of water along with the chicken bouillon cube. Let boil for about 15 minutes until the potato is soft. Add spinach leaves and coriander leaves, season with salt and pepper. Mix all with an immerse mixer or in a blender and continue cooking the soup on a low heat for a few more minutes. Meanwhile fry the chorizo on a frying pan. Once the excess fat from the salami appears, add the chickpea and roast with a pinch of nutmeg.
Pour the soup into a bowl and throw in some of the chickpea and chorizo with a tiny bit of the oil from the salami. Serve with some dark whole grain bread.
Bon Appetit!