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Recipe by olive magazine

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1. Heat a little oil and fry the onion and garlic in a large pan. Add the chickpeas to the onion and garlic then add the chicken stock and chilli. Cook for about 10 minutes then stir in the greens and cook for 3 minutes.
2. Spoon into bowls and add the chorizo.

Per serving

295 kcalories, protein 26.2g, carbohydrate 25.7g, fat 10.6 g, saturated fat 2.1g, fibre 6.6g, salt 2.11 g

Latest comments and suggestions

• Tora

  10 March 2008

  Tora rated and commented on this recipe

  

  Nice and simple soup, only takes 15 minutes to prepare. I used spinach instead of spring greens as I happened to have it at home.

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• Wayne

  11 March 2008

  Wayne rated and commented on this recipe

  

  Nice, filling soup to have as a main meal. Recommend using more chorizo than stated.

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• gemcheat

  19 March 2008

  gemcheat rated and commented on this recipe

  

  Really good filling soup. Added more chorizo than stated.

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• the sheriff

  26 March 2008

  the sheriff rated this recipe

  

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• misslools

  14 August 2008

  misslools rated and commented on this recipe

  

  tasty soup, use lots of cubes of chorizo second time round, gave it more depth and warmth.

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Ingredients

• olive oil
• 1 onion , chopped
• 2 garlic cloves , chopped
• 2 x 400g tins chickpeas , drained
• 750ml chicken stock
• 1 dried chilli
• 150g spring greens , savoy cabbage or curly kale, shredded
• 4 slices chorizo , shredded

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Difficulty and servings

Serves 4

Easily doubled

Preperation and cooking times

Ready in 30 minutes

Ingredients

• olive oil
• 1 onion , chopped
• 2 garlic cloves , chopped
• 2 x 400g tins chickpeas , drained
• 750ml chicken stock
• 1 dried chilli
• 150g spring greens , savoy cabbage or curly kale, shredded
• 4 slices chorizo , shredded

Per serving

295 kcalories, protein 26.2g, carbohydrate 25.7g, fat 10.6 g, saturated fat 2.1g, fibre 6.6g, salt 2.11 g

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