Directions
Chorizo is one of those ingredients that can turn everyday mundane ingredients into something special. It is what makes this chickpea and chorizo soup so hearty and flavoursome.
Head straight on to the Recipe For ♥ Chickpea And Chorizo Soup ♥
I love my packing cubes. And for those of you who don’t know what they are, let me explain. The are the little bags that you pack stuff into, which then fit perfectly into a suitcase. I am very organized when we go away and write a list of what I am going to wear each day. And I stick to it. I use the packing pods for when we are spending one or two nights somewhere and I don’t want to unpack the entire suitcase. For our weekend away this was ideal. We spent one night at a hotel in Matjiesfontein. So I packed clothes for Friday night and Saturday into one cube. And the second night we spent in Prince Albert. So the next cube was used for that evening, as well as the next day. Our final two nights were in Swellendam at Schoone Oordt.
Today’s inspirational recipe from Lavender and Lime ♥ Chickpea And Chorizo Soup ♥ #LavenderAndLime Click To Tweet
So I used the last pod for the time we would be there, and included work clothes. Dave however is not a fan of figuring out what he is going to wear ahead of time. He prefers to decide on the day. It will always be shorts and a collared shirt, so that is not difficult. But he does not like using my packing method. Which is a slight problem when we share a suitcase. So, I am going to come up with a new plan. I am going to get packing pods just for him. He can put all his clothes into as many as he needs. And then I will just unpack them as we go along. He can then take out what he wants to wear from each one. As we use the empty suitcase as a laundry bag this will not be a problem for repacking.
Click on the links for conversions and notes. Print Recipe 0 from 0 votes
Chickpea And Chorizo Soup
This hearty soup is perfect when it is cold
Recipe Category: Soup
All Rights Reserved: Adapted from Hummus to Halva page 70
Ingredients30 mls olive oil1 large onion, finely chopped2 cloves garlic, crushed100 g chorizo, thickly sliced275 g sweet potatoes, peeled and diced1 x 400 g tin chickpeas, drained2.5 mls hot paprika1 l vegetable stocksalt and freshly ground black pepper to seasonfresh parsley or coriander to garnish, optional
MethodHeat the oil in a medium sized saucepan, over a medium temperatureAdd the onions and sauté until soft, stirring occasionallyAdd the garlic and chorizo and sweat until the garlic is softThen add the potatoes and stir until they take on some colour from the chorizoAdd the chickpeas and paprika and stir to combine before adding the stockSeason generously, bring to the boil, then reduce the temperatureCover and summer for 30 minutes, stirring occasionallyServe with some fresh herbs to garnish
Inspiration published on Lavender and Lime November 25:
2019: Spiced Apple Cake
2018: Watching You
2016: Butter Cream
2015: The Scran & Scallie
2013: Candied Orange Peel
2012: Justine Drake Answers Questions For The Blog
2011: Chocolate Brownies
2010: 10 Foodie Questions
Do you use packing pods?
Top of Page
Share the inspiration:Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to share on Twitter (Opens in new window)MoreClick to email this to a friend (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Pocket (Opens in new window)Click to print (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Skype (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on Tumblr (Opens in new window)Click to share on WhatsApp (Opens in new window)Like this:Like Loading... Related
