Spanish style rice soup with chickpeas and chorizo
The chorizo and paprika give this rice soup a Spanish flair. It is easy to make, economical and can be prepared in under half an hour.
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Loading... Ingredients
2 tomatoes, blanched
200 g chorizo sausage or bacon
30 ml (2 tbsp) sunflower oil
1 cinnamon stick
1 bay leaf
5 ml (1 tsp) cumin seeds
1 onion, chopped
30 ml (2 tbp) hot smoked paprika (Safinter)
5 ml (1 tbsp) crushed garlic
125 ml (1/2 cup) Spekko Long Grain Parboiled Rice
2 L (4 cups) boiling water
1 stock cube
2 X 410 g cans chickpeas, drained
Italian parsley or coriander, to garnish
salt and pepper to taste
Method
1.Skin and chop the blanched tomatoes. Chop the chorizo or bacon into pieces.
2.Heat the oil in a medium sized pot. Fry the cinnamon stick and bay leaf and then add the cumin seeds. Once the seeds sizzle, add the chopped onion and sauté until translucent. Add the chorizo or bacon pieces.
3.Sauté for a few seconds and then stir in the smoked paprika, garlic and tomatoes.
4.Add the Spekko rice and coat in the chorizo mixture. Sauté the rice for a minute before pouring in boiling water and the stock cube. Bring to the boil. Lower the heat and simmer until the rice is tender. This should take about 15 minutes.
5.Add the chickpeas and simmer for 4 minutes. Check seasoning and adjust if necessary. Serve hot, garnished with fresh coriander or parsley.