Chorizo, lentil & chickpea soup

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• Andrea

  15 February 2010

  Andrea rated this recipe

  

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• David Lavalette

  02 March 2010

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• Beth

  10 March 2010

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• ZeTallGerman

  31 May 2010

  ZeTallGerman rated and commented on this recipe

  

  My husband absolutely loves this dish! I added some garlic as well and I think this soup is slowly evolving into more of a stew; served with crusty bread a great and warming mea that's superb for lunch the next day as well.

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• stavros_1982

  14 June 2010

  stavros_1982 rated and commented on this recipe

  

  Easy to make and really tasty - also added garlic, delicious!

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• Rhian

  10 September 2010

  Rhian commented on this recipe

  I made a few little additions to this, I doubled the quantity of everything except the stock, which I just increased to 1ltr. I added garlic and a tin of chopped tomatoes, and as I didn't have chilli flakes I used a little squirt of chilli paste instead. And it was blinkin' lovely!!! Even my 2 and a half year old twins loved it!! Will definitely be a regular on the menu for winter!!!

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• Paul

  17 September 2010

  Paul rated and commented on this recipe

  

  Very Nice, enjoyed by all, added a couple of cloves of garlic and ommited the olive oil as the chorizo releases enough oil's when cooked.

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• Lauren Ricci

  22 September 2010

  Lauren Ricci rated and commented on this recipe

  

  Just made this for lunch with what I had available. No carrots or celery and it tasted really good. The great thing is you can adapt it with more or less liquid/lentils/chickpeas etc to get the texture you like. If only I had some crusty bread!

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• Lauren Ricci

  22 September 2010

  Lauren Ricci commented on this recipe

  Forgot to mention that I also added chopped garlic and omitted the oil as chorizo is oily enough on its own ;)

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• Maria Budgen

  25 September 2010

  Maria Budgen rated and commented on this recipe

  

  Great hassle-free recipe - rustled it up as an emergency lunch and substituted celery for some half slices of courgette - added later in the cooking so they didn't go to pulp. Also added 4 fresh peeled and chopped homegrown tomatoes along with the stock, as overwhelmed with them, and these worked well. Suggest the quantity this soup makes is more appropriate for 3 people than 4 - or are we just greedy! It does thicken up though, so can add more stock to make it go further.

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• swanny

  04 November 2010

  swanny rated and commented on this recipe

  

  Came across this yesterday after putting in Chorizo and lentils into the search engine! As usual GF provided me with another excellent recipe which I thoroughly enjoyed. I didn't have any celery in but had everything else and it was a wonderful lunch and would also make a hearty meal with some nice, fresh bread! Yum!

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• flip

  18 December 2010

  flip rated and commented on this recipe

  

  Yummy! Definately a must for cold winter nights!

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• cobbles

  17 February 2011

  cobbles rated this recipe

  

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• cRoss

  21 February 2011

  cRoss rated and commented on this recipe

  

  Liquidized 1/3 with hand blender to make nice thick brothy soup.

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• Milena

  02 March 2011

  Milena commented on this recipe

  Great recipe, hassle free...

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• Milena

  02 March 2011

  Milena rated this recipe

  

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• Emma

  06 April 2011

  Emma rated and commented on this recipe

  

  Really delicious!

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• Louk21

  25 August 2011

  Louk21 commented on this recipe

  Delicious was looking for a recipe to use chorizo and the whole family loved it. I also added garlic and tinned toms

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• bidesady

  10 October 2011

  bidesady commented on this recipe

  I use Tesco Finest Chorizo in this recipe as I absolutely love it. Has anyone got a favourite Chorizo that they use as I would love to try some different ones? I used leeks instaed of celery as I am not a big fan of celery, only thing is the leeks tend to absorb the stock so had to use a bit more. Absolutely delicious and filling, this is a whole meal in itself.

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• VikingPenguin

  29 November 2011

  VikingPenguin rated and commented on this recipe

  

  I mixed this recipe with my family's favourite Chorizo & Chickpea soup recipe (http://www.bbcgoodfood.com/recipes/2628/chorizo-and-chickpea-soup). Instead of 750ml stock I added a tin of chopped tomatoes (400ml) and 350ml of stock. I also left out the celery and added finely shredded savoy cabbage. Absolutely lovely. Think I'll add all kinds of left-over veg next time I make it.

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http://www.bbcgoodfood.com/recipes/330608/

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Ingredients

• olive oil
• 100g chorizo , cut into small chunks
• 1 large onion , chopped
• 2 carrots , halved lengthways and thickly sliced
• 2 stalks celery , halved lengthways and thickly sliced
• 1 tsp smoked paprika
• big pinch chilli flakes
• 6 tbsp red or green lentils
• 1 x 400g tin chickpeas , drained and rinsed
• 750ml chicken stock
• parsley (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Ingredients

• olive oil
• 100g chorizo , cut into small chunks
• 1 large onion , chopped
• 2 carrots , halved lengthways and thickly sliced
• 2 stalks celery , halved lengthways and thickly sliced
• 1 tsp smoked paprika
• big pinch chilli flakes
• 6 tbsp red or green lentils
• 1 x 400g tin chickpeas , drained and rinsed
• 750ml chicken stock
• parsley (optional)

Per serving

290 kcalories, protein 16.2g, carbohydrate 30.8g, fat 12.2 g, saturated fat 2.9g, fibre 5.5g, salt 2.76 g

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