This traditional dish is across between a soup
and a stew and is served
in homes all over Spain:
that tells you just how
good it is. This dish goes
beautifully with a glass
of red wine.
SERVES 4
300g dried chickpeas
4 tablespoons extra virgin olive oil
2 Garlic cloves, chopped
1 onion, chopped
2 carrots, chopped
300g spicy cooking chorizo, sliced (or non spicy)
250g dry-cured bacon, cubed / or Jamon Serrano
900ml chicken stock
1 bay leaf
sea salt and freshly ground black pepper
handful of chopped flat-leaf parsley (optional)
Soak the chickpeas in lots of cold water for a minimum of 6 hours before you intend to cook them. Overnight is best.
Heat the oil in a saucepan and lightly fry the chopped garlic, onion and carrots. When the vegetables are nicely golden, add the chorizo and bacon and saute until the bits are brown all over.
Add the stock and the bay leaf. Bring to the boil, add the chickpeas and cook for about 1 hour - nibble one occasionally to check if it's cooked. While they are cooking, skim off any foam or chorizo fat that comes to the surface.
Once the chickpeas are soft but not mushy, season to taste. Add a little boiling water if you like a more soupy consistency.
Divide the soup between four bowls, drizzle a little olive oil over the top and scatter on some parsley if you have any. For a variation, stir in a big handful of fresh spinach at the end. A glass of Spanish red wine goes beautifully with this dish!
Take a look at our red wine selection.
Thank you to Spanish chef Jose Pizarro for giving us permission to use his recipe.
Taken from his book 'Pizarro - Seasonal Spanish Food'
Photograph by Emma Lee. Publishers Kyle Cathie Ltd.
