Wednesday, September 08, 2010

Chorizo, Curry Leaf, Ginger & Chickpea Soup

Despite New Zealand heading into spring, the days and nights here are still rather chilly. Particularly down south where I live. So lately I've been hauling out the soup recipes. This one is a particular favourite because it's so simple to make yet is still very flavoursome and is great for both lunch and/or dinner (it reheats really well). The curry leaves are a great addition and I keep a stash in my freezer. If you have never come across them then check out your local Indian store, however, you could also just replace them with another herb such as dried oregano. You can even make the dish vegetarian by replacing the chorizo with a couple of teaspoons of smoked paprika. It's a very moreish soup and technically this recipe would serve 6-8, but I find it serves about 4 (as a main).


2 onions, sliced
6 cloves garlic, sliced
a handful of curry leaves
2 tablespoons olive oil
200g cooking chorizo, peeled and cut into chunks
2 thumbs of ginger, peeled and chopped finely
1 x 10cm sprig rosemary, using leaves removed from stem
2 bay leaves
1 large potato, peeled and diced
300g chickpeas, either from a tin (drained and rinsed) or cooked dry chickpeas
8 tomatoes, chopped (or use canned tomatoes)


Heat the oil in a large pot.

Sauté the onions, garlic and curry leaves on a medium heat, stir occasionally until they just start to caramelise.

Add the chorizo, ginger, rosemary and bay leaves and cook for another few minutes.

Stir in the potato, chickpeas, tomatoes, 400ml water and 2 teaspoons of salt.

Bring this to the boil and cover, simmer for 30 minutes.

Season again for taste and serve piping hot.

- Recipe adapted from Peter Gordon's a culinary journey

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