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Chickpea + Chorizo Soup with Fried Bread + Eggs
As if we couldn't love Claire more, she's only gone and written a cookbook ALL ABOUT BEANS. This beany brunch is an EXCLUSIVE recipe from the book, One Pan Beans. Claire is also the creator behind @5oclockapron - check out more of her recipes on her Instagram here.
"Try and buy proper Spanish chorizo and pimentón for this recipe. Cooking the chorizo to first render the fat in the pan with which you then toast the torn bread is transformative, and a winning way with stale bread. This cooked bread then goes on to make the soup, swelling and thickening the liquid along with the chickpeas, before you finally poach some eggs in the soup"
Ingredients
1 x 570g jar Queen Chickpeas with their bean stock (or 1 x 400g tin of chickpeas, drained + rinsed)
80g cooking chorizo, diced or sliced.
3 tbsp olive oil
3 thick slices of rustic day-old bread (about 150g) torn into approx. 1-2cm pieces, plus more, toasted and rubbed with garlic, to serve
8 garlic cloves, finely chopped
1 small bunch of flat-leaf parsley, finely chopped, reserving a small amount to garnish
2 bay leaves
1 tsp sweet paprika (Spanish pimentón if possible)
1 litre chicken stock
4 eggs
Directions
In a pan over a moderate heat, cook the chorizo in the olive oil for about 5 minutes until it is coloured and has released its fat.
Add the bread pieces to the pan and fry for 2-3 minutes, or until the bread has absorbed all the fat and begins to start toasting in places. Add the garlic, parsley, bay leaves and paprika and cook for 30 seconds. Pour in the stock, bring to the boil, then reduce the heat and simmer for 5 minutes. Add the chickpeas and simmer for 2-3 minutes until piping hot, then season to taste with salt and pepper.
Gently crack in the eggs, making sure they’re all evenly spaced out, cover the pan and poach at a simmer for 3-4 minutes, or until the egg whites are fully cooked through.
Garnish with the remaining parsley and serve straight away with more toasted bread.
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