This **** will blow your ****in mind. Chickpea and chorizo soup. I got the recipe from bbc good food and changed it to suit my taste. Ingredients. 200g lidl spicy chorizo. It has to be lidl and it has to be spicy chorizo! 1 400g tin of chickpeas 1 400g tin of baked beans 3 400g tins of chopped tomatoes 3 pinches of chilli flakes Sliced jalapeños from a jar to taste(I have 4 forks full) Some liquid from the jar of jalapeños 4-5 leaves of savoy cabbage sliced so that it will easily fit on a spoon when shoving in your gob. 4 veggi stock cubes 1 litre of water(just use the empty tomato tins to guesstimate this. Method. Slice chorizo and add to soup pan (I like a mix of thin and chunky slices) Open all of yer tins. Drain the chickpeas. Slice yer cabbage. Blend with a stick blend two of the tins of tomatoes and the stock cubes so it's smooth like passata. Dry fry your chorizo(no need for oil, the fat will release from the chorizo) Fry it until the shorizo is just browning and some oil is released. Add the chilli flakes. Fry the chilli flakes for between 30 seconds and a minute so as not to burn the flaked. Add everything else, give it a good mix, whack the pan on a big ring on full blast and set your timer for 10 minutes. At the end of the ten mins it should be boiling its arse off. Get two bowls and fill them with the soup. You will burn your mouth eating the first bowl cos you won't be able to resist. The second bowl will be at perfect temp when you get to it. Try not to eat the whole ****in lot. Enjoy.
**** yeah. If you only use one bowl when you go for your second or third bowl you will still be burning your mouth as the hot soup will be going into a warm bowl. The two bowl method means that when you come to the second bowl it will be the perfect temperature.
**** off you pedant. I blinded myself in my right eye last November and it's a challenge typing on a smartphone with one eye.
