{"id":3211,"date":"2024-12-03T14:50:00","date_gmt":"2024-12-03T14:50:00","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3211"},"modified":"2024-12-03T14:50:00","modified_gmt":"2024-12-03T14:50:00","slug":"chorizo-spinach-and-chickpea-soup","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/chorizo-spinach-and-chickpea-soup\/","title":{"rendered":"Chorizo, Spinach and Chickpea Soup"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">I\u2019ve been making this hearty and warming soup literally for years. Spicy smoked chorizo gives it a wonderful rich flavour (a little goes a long way) which immediately transports you to Spain and its delightful, comfort and frugal home cooking. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">I love to serve this soup with some eggs, either freshly boiled and cut into smaller segments, added as a part of the garnish or, boil the cracked opened raw eggs in the simmering soup towards the end of cooking.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If available, roughly chop a few thin slices of Serrano ham (or any other Spanish ham depending on the budget) and decorate the soup with it moments before serving.<\/span><\/p>\n<p class=\"p1\"><em><span class=\"s1\">Serves 6:<\/span><\/em><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">200-220 g of chorizo sausage (it can also be of a spicy variety), cubed<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">600-700 g of cleaned fresh spinach leaves<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 onion, finely chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3-4 celery sticks, finely chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 garlic cloves, chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a tin of peeled tomatoes<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 tin of chickpeas, drained<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1.2 &#8211; 1.5 l of chicken stock<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\"> a few pinches of <em>pimient\u00f3n dulce<\/em> and\/or <em>pimient\u00f3n picante<\/em> (sweet smoked and hot paprika <\/span>respectively)<\/li>\n<li class=\"p1\"><span class=\"s1\">a dash of red wine vinegar or a squeeze of lemon juice<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">olive oil<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">eggs*, 1-2 per person, boiled as you like them <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">some freshly chopped parsley leaves to garnish <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">chopped sliced Serrano ham (optional)<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Heat a couple of tablespoons of olive oil in a large pot and add the chorizo. Let the sausage cook for a few minutes, until the fat comes out from the chorizo.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the chopped onion, celery and garlic. Cook everything on a lower heat for about 5-8 minutes seasoning it with some salt. Put the lid on and carry on cooking the soup base for a further 15 minutes, stirring occasionally.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Now add the spinach leaves, the tinned tomatoes (you can chop them if you like), the chickpeas and pour in the stock.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Give everything a gentle stir, season with some salt and the <em>pimient\u00f3n<\/em> (be careful with the spicy one, you can always add more later on), bring to a soft boil and cook the soup covered with the lid for around 40 minutes (stirring it from time to time).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Take the lid off, taste the soup and season again with some salt, pepper and <em>pimient\u00f3n<\/em>. Add a dash of the red wine vinegar or freshly squeezed lemon juice and cook the soup for a further 5 minutes.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">To serve:<\/span><\/strong><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour the soup into individual soup plates or bowls, cut the boiled eggs into smaller segments (you could also just simply chop them) and arrange them neatly on top, finish everything with a drizzle of olive oil and some freshly chopped parsley leaves (and ham if using).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">*Alternatively, instead of boiling the eggs, you can gently crack them open <\/span><span class=\"s1\">into the soup immersing them slightly and cook all together until they set.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I\u2019ve been making this hearty and warming soup literally for years. Spicy smoked chorizo gives it a wonderful rich flavour (a little goes a long way) which immediately transports you to Spain and its delightful, comfort and frugal home cooking. I love to serve this soup with some eggs, either freshly boiled and cut into &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/chorizo-spinach-and-chickpea-soup\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Chorizo, Spinach and Chickpea Soup&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3213,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9],"tags":[118,483,484,485,486,487,488,489],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3211"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3211"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3211\/revisions"}],"predecessor-version":[{"id":3215,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3211\/revisions\/3215"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3213"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3211"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3211"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3211"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}