Ingredients

• 1 1/2 cups - chickpeas, soaked overnight, then drained
• 1 pound fresh spinach, chopped
• 1/2 cup - olive oil
• 1 slice bread, crust removed
• 1 spanish onion, finely chopped
• 8 oz chorizo, thicky sliced
• 3 beefsteak tomatoes, peeled, seeded and chopped
• 1 tbsp - paprika
• 1/4 1/2 tsp - cumin seeds, finely crushed
• 3 garlic cloves

How to Make Spicy Chick Pea Soup

• Cook chickpeas in 1 1/2 times their volume of boiling water 1 1/2 to 2 hours or until tender.
• Meanwhile, in a small skillet, heat 2 tbsp of the oil.
• Add bread and fry until golden of both sides.
• Remove and drain on paper towels.
• Add onion to pan and cook slowly, stirring occasionally, 5 mins.
• Add chorizo and cook 5 to 10 minutes or until onion has softened but not coloured.
• Stir tomatoes into onion and cook, stirring occasionally, about 10 minutes.
• In a saucepan, heat remaining oil.
• Stir in paprika and cumin, then add spinach.
• Cook until spinach has wilted.
• Using a mortar and pestle, pound garlic with a pinch of salt.
• Add fried bread and pound again.
• Drain chickpeas, reserving liquid.
• Stir chickpeas into spinach with tomato and garlic mixture and 1 cup chickpea liquid. Cover pan and simmer about 30 minutes.
• Add more liquid if mixture becomes too dry.