Chickpea Soup with Seared Prawns, Chorizo and Pimentón Oil
- Heat 6 tablespoons of the oil in a large saucepan. Add the onion and crushed dried chillies, cover and fry gently for 10 minutes until very soft and lightly golden. Scoop half the onions into another pan and set to one side. Drain the chickpeas and add them to one pan with the bay leaf and 1 litre cold water. Bring to the boil, cover and simmer gently for 2-2 ½ hours or until very tender. Remove and discard the bay leaf.
- Shortly before the chickpeas are ready, place the second pan of fried onions over a medium heat. As soon as they are sizzling, stir in the garlic, ½ teaspoon of the pimentón and the ground coriander and fry gently for 2-3 minutes. Stir in the chickpeas and their cooking liquor and leave to cool slightly. Then blend, in batches if necessary, until very smooth. Return to the pan and stir in approximately 250ml more water, or enough to give the soup a good consistency. Stir in the lemon juice, season to taste with salt and pepper, and bring back to a gentle simmer over a low heat.
- Heat the remaining 2 tablespoons of olive oil in a frying pan over a medium heat. Add the prawns and sliced chorizo sausage and fry for 2 minutes until the prawns are just cooked through. Ladle the soup into warmed bowls and garnish with the fried prawns and chorizo. Add the remaining pimentón to the frying pan and leave to sizzle gently for a few seconds. Drizzle the oil over the soup and serve.
- 8 tablespoons extra virgin olive oil
- 2 medium onions, chopped
- ½ teaspoon crushed dried chillies
- 300g dried chickpeas, soaked for 24-48 hours in cold water
- 1 bay leaf
- 2 fat garlic cloves, thinly sliced
- ¾ teaspoon sweet pimento
- 1 teaspoon coriander seeds, freshly ground
- Juice ½ lemon
- 12 large raw peeled prawns
- 1 x 100g cooking chorizo, thinly sliced
- Sea salt flakes and freshly ground black pepper