2 tbsp NOMU Extra Virgin Olive Oil
2 tbsp butter
1/2 cup chopped red onion
2 cloves garlic
NOMU Moroccan Rub or Spanish Rub
6 large ripe tomatoes
1 tin chickpeas, drained
15ml NOMU Vegetable or Chicken Stock stirred into 1/2 litre boiling water
A pinch of saffron
1 cup chorizo sausage (optional)
Heat the oil and butter in a pot. Add the red onion and sauté until soft and translucent. Add the garlic and NOMU Rub of your choice and fry for another minute or two. Finely dice the tomatoes and throw in together with the chickpeas, prepared stock and pinch of saffron.
Cover and simmer for 20 minutes.
Meanwhile, thinly slice the chorizo and fry in a pan until nicely browned. There is no need to add oil to the pan, as enough will be released from the sausage when heated. Serve the soup in heated bowls topped with slices of crispy spicy chorizo
2 tbsp NOMU Extra Virgin Olive Oil
2 tbsp butter
1/2 cup chopped red onion
2 cloves garlic
NOMU Moroccan Rub or Spanish Rub
6 large ripe tomatoes
1 tin chickpeas, drained
15ml NOMU Vegetable or Chicken Stock stirred into 1/2 litre boiling water
A pinch of saffron
1 cup chorizo sausage (optional)
Heat the oil and butter in a pot. Add the red onion and sauté until soft and translucent. Add the garlic and NOMU Rub of your choice and fry for another minute or two. Finely dice the tomatoes and throw in together with the chickpeas, prepared stock and pinch of saffron.
Cover and simmer for 20 minutes.
Meanwhile, thinly slice the chorizo and fry in a pan until nicely browned. There is no need to add oil to the pan, as enough will be released from the sausage when heated. Serve the soup in heated bowls topped with slices of crispy spicy chorizo
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