Spanish Chorizo and chickpea soup

I made this two times this week, the kids like it and so do the adults.
This is a general guide and quantities are not fixed in stone



2 cans chickpeas (Garbanzo's
6" of 25mm dia chorizo fine dice
2 cloves garlic finely chopped
2 40-50mm small onions finely chopped
2-3 sticks celery sliced thin
1lb leaf spinach shredded
3-4 40-50mm tomatoes sliced thin
chicken stock 5 cups
salt and pepper
3-4tbsp olive oil
If you want to be authentic some hard boiled egg and olive oil.

I use dried chickpeas so if you do too , soak overnight, rinse and boil with a 1/2 tsp of baking powder to tenderise.

heat a little oil in a largish heavy pot and add the chorizo and onions and celery.
Saute until the chorizo gives up its colour and then turn the heat down and put a lid on the pot stirring occassionally until softened.
Add garlic and cook for a little longer don't brown the garlic.
Add the chickpeas, spinach, tomatoes and chicken stock.

Simmer for 40 mins or until everything looks tender.
I stick a handblender in mine for 20 seconds to make it a little thicker but still leave a lot of the chickpeas whole.
pour a little good quality olive oil on top of each bowl and sprinkle some crumbled egg.
serve with crusty bread

1 tip make a bigger pot and it is nicer the next day!