Spicy meatballs with rice & veggie salad

Chorizo and chickpea soup

Brrr…fall has arrived in Denmark, so I felt like a big bowl of soup. I make this soup every fall/winter. Its super simple and so tasty.

Here’s what you need;

4 onions, finely chopped

1 dried chorizo sausage 

2 cloves of garlic

2 cans of chopped tomatoes

1 liter of vegetable or chicken stock – or use half of each

1 can of chickpeas, drained

1 cup of green lentils, rinsed under water

half a cup of red lentils

salt and pepper

And here’s what you do with the ingredients;

Finely chop the onions and garlic and add them to a pot with a bit of olive oil.

Slize the chorizo into pieces that are about 1 cm wide, and add them to the onions and garlic. Let them fry for about 5 minutes, but keep an eye on them so they don’t burn. Then add the tomatoes, broth, chickpeas, green and red lentils. Bring it to a boil and then turn down the heat to a gentle simmer. Leave it to absorb all the flavor, anywhere from 20 minutes to an hour.  Season just before serving. Depending on the chorizo you choose, you might need to add a bit of paprika and chili.

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Spicy meatballs with rice & veggie salad