Chorizo, Lentil & Chickpea Soup

Ingredients

• olive oil
• 100g chorizo, cut into small chunks
• 1 large onion, chopped
• 2 carrots, halved lengthways and thickly sliced
• 2 stalks celery, halved lengthways and thickly sliced
• 1 tsp smoked paprika
• big pinch chilli flakes
• 6 tbsp red or green lentils
• 1 x 400g tin chickpeas, drained and rinsed
• 750ml chicken stock
• parsley (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat a splash of olive oil in a large pot over medium heat. Add the chorizo and cook for 3 minutes, until it releases its oil and the edges begin to crisp.

2. Add the chopped onion, carrots and celery. Cook for 8 minutes, stirring often, until the vegetables soften.

3. Stir in the smoked paprika and chilli flakes and cook for 1 minute until fragrant.

4. Add the lentils, drained and rinsed chickpeas and chicken stock. Bring to a boil over high heat, about 3 minutes.

5. Reduce the heat to low, partly cover and simmer for 25 minutes, until the lentils and carrots are tender.

6. Mash a few chickpeas against the side of the pot with a spoon to thicken the soup slightly. Serve hot, scattered with chopped parsley if using.