Chickpea and Chorizo Soup with Fried Bread and Eggs

by Claire Thomson
Star 3.1
    10m prep time
    25m total time
    Easy level
    12 ingredients

Try and buy proper Spanish chorizo and pimentón for this recipe. Cooking the chorizo to first render the fat in the pan with which you then toast the torn bread is transformative, and a winning way with stale bread. This cooked bread then goes on to make the soup, swelling and thickening the liquid along with the chickpeas, before you finally poach some eggs in the soup. This is a hearty dish – one I’d like everyone to make.

Method

Based on 4 servings, adjust as needed.

Step 1

In a pan over a moderate heat, cook the chorizo in the olive oil for about 5 minutes until it is coloured and has released its fat.

Step 2

Add the bread pieces to the pan and fry for 2–3 minutes, or until the bread has absorbed all the fat and begins to start toasting in places. Add the garlic, parsley, bay leaves and paprika and cook for 30 seconds. Pour in the stock and the chickpea liquid, bring to the boil, then reduce the heat and simmer for 5 minutes. Add the chickpeas and simmer for 2–3 minutes until piping hot, then season to taste with salt and pepper.

Step 3

Gently crack in the eggs, making sure they’re all evenly spaced out, cover the pan and poach at a simmer for 3–4 minutes, or until the egg whites are fully cooked through.

Step 4

Garnish with the remaining parsley and serve straight away with more toasted bread.
  • Ingredients
  • Based on 4 servings
  • 3tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
  • 6 Garlic Cloves, finely chopped 1 x Sainsbury's Large Garlic
  • 800ml Chicken Stock 1 x Knorr Stock Pot Chicken 4x28g
  • 30g Flat Leaf Parsley, finely chopped, reserving a small amount to garnish 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • 570g Jar Cooked Chicken Peas, and their stock 1 x Bold Bean Co Queen Chickpeas 570g
  • 4 Eggs 1 x Sainsbury's British Free Range Eggs Medium x6
  • Freshly Ground Black Pepper, to taste 1 x Santa Maria Extra Fine Selection of Spices Tellicherry Black Pepper
  • 80g Cooking Chorizo, diced or sliced 1 x Sainsbury's Inspire to Cook Cooking Spanish Chorizo 190g
  • 2 Bay Leaves 1 x Sainsbury's Fresh Packed Bay Leaves
  • 1tsp Sweet Paprika, Spanish pimentón if possible 1 x La Chinata Smoked Paprika Powder Sweet 70g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 150g Thick Slices Of Rustic Day Old Bread, torn into approx. 1–2cm pieces, plus more to serve 1 x Sainsbury's Sourdough Medium Sliced White Bread, Taste the Difference 400g
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