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Chickpea & Chorizo Soup

UAE

98.00 / Box

DIY - Serves 4 people

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Carrots

Req qty: 0.15/kgs

0.68

Celery

Req qty: 1.00/bag

4.25

Rosemary

Req qty: 1.00/pkt

4.25

Lemons

Req qty: 0.15/kgs

0.75

Chickpeas

Req qty: 1.00/pack

8.75

Tomatoes

Req qty: 1.50/kgs

9.38

Chopped Kale

Req qty: 1.00/pack

8.50

Beef Chorizo Sausages

Req qty: 1.00/pkt

30.00

Brown Onions

Req qty: 0.30/kgs

1.05

Hearty and filling, this flavour-packed soup is a delicious, wholesome meal in a bowl thanks to the crispy chorizo and kale topping. SERVES 4 *Item not included in box Prep time: 10 minutes, plus soaking overnight Cook time: 50 minutes Equipment needed: blender or food processor Store cupboard ingredients required: olive oil, honey • 6 large beef tomatoes, halved • 3 tbsp olive oil • 1 brown onion, sliced • 1 carrot, sliced • 1 stick celery, chopped • 2 sprigs rosemary • *2 bay leaves • 1 tbsp honey • 150g chickpeas, soaked overnight • 4 beef chorizo sausages • 50g kale, stalks removed and shredded • juice and zest of 1 lemon 1. Preheat the oven to 180°C and place the tomatoes on a roasting tray. Drizzle over half of the olive oil, season with salt and black pepper and place in the oven for 25-30 minutes until soft and caramelised. 2. Meanwhile, place a large pan over a medium heat with 1 tbsp olive oil. Add the onion and sauté for about 5 minutes, until soft and translucent. Tip in the carrot, celery, rosemary and bay leaves and continue to cook for 5 minutes, stirring frequently. 3. Remove the bay leaves and rosemary, then transfer to a blender with the roasted tomatoes and honey. Blitz until smooth. 4. Return to the pan along with 500ml water and the drained chickpeas. Put on the lid and cook for 35- 40 minutes or until the chickpeas are tender. 5. Meanwhile, slit the sausages lengthways and remove the meat from the casings. Place a saucepan over a medium heat and add the remaining olive oil. Add the sausage meat and fry for about 6 -7 minutes, until browned. Stir through the kale and lemon juice and cook for a further 1 minute. 6. Ladle the soup into bowls and top with the sausage mixture. Sprinkle with lemon zest before serving.

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