Colorful Chickpea Soup with Chorizo

Ingredients

• 250 g chorizo
• 1 onion
• 1 Garlic clove
• 800 ml meat broth
• 4 tomatoes
• 250 g waxy potatoes
• 400 g chickpeas (canned)
• 1 small tin saffron threads (0.1 g)
• Salt
• Pepper (freshly ground)
• fresh chopped parsley

Instructions

1. 1.

   Slice the chorizo into rounds. Peel and finely dice the onion and garlic. Brown the chorizo in a pot for 1-2 minutes, then remove it from the pot. In the remaining fat, sauté the onion and garlic until translucent, then deglaze with broth. Boil the tomatoes briefly, cool, peel, stem, and chop into pieces. Peel and dice the potatoes. Rinse and drain the chickpeas, then add them along with the tomatoes and potatoes to the soup. Simmer gently, partially covered, for about 30 minutes while stirring occasionally. Sprinkle saffron over the soup during the last five minutes.

2. 2.

   Return the chorizo to the pot and season with salt and pepper.

3. 3.

   Serve in bowls, garnished with parsley.