I was drawn to this recipe because I adore choritzo. It works really well with chickpeas and so I thought this was sure to taste good. As Jamie points out though, it's not the pretttiest of dishes but try not to be put off by this.
• olive oil
• 150g chorizo sausage, finely chopped
• 1 onion, peeled and finely chopped
• 1 clove of garlic, peeled and finely chopped
• 2 sticks of celery, finely chopped
• 2 large bags of fresh spinach, washed and chopped
• 8 fresh tomatoes, deseeded and roughly chopped
• 1 x 410g tin or jar of good-quality cooked chickpeas, drained
• 1.3 litres chicken stock
• sea salt and freshly ground black pepper
• 1 packet of prosciutto, finely chopped
• 2 hard-boiled eggs, finely chopped
A word of warning, you need a very large pan for this dish! I started off with a pan way too small and ended up transferring to my 'jam pan' right around the point of adding the spinach...
To begin, I lightly fried the chorizo in a little olive oil and then added the onion, garlic and celery. This was left to cook on a low heat for about 15mins with a lid on the pan. I added the spinach, tomatoes, chickpeas and and chicken stock. After bringing to the boil, the heat is then lowered to a simmer for approximately 40 minutes.
After this time, about a third of the mixture should be blended to a puree before being returned to the pan mixed back in. The pan is then removed from the heat and the proscuitto ham and finely chopped egg is added - which seems a little odd but adds lots of lovely rich flavour. Then it's time to eat! We served ours with some chunks of warmed bread with butter.
To be completely honest, the finished result looked a little bit like a bowl of sick - as is the way with chunky soups, even, it would seem, the Spanish variety. If you can get past the look of it though, the flavours are amazing. All in all, completely decicious when eaten blind folded :)
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