Chorizo, curry leaf, ginger & chickpea soup

Rate this recipe


Preparation info

  • For


    • Difficulty


Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

This is such a simple-to-make soup, but one that is incredibly flavoursome, and the sort of soup that is excellent to serve on a really cold day. If you don’t eat pork, then you can get nearly the same effect by adding two teaspoons of smoked paprika (sweet or spicy) to the onion mixture when you are sautéing it. Ginger isn’t the flavour companion any of my Spanish friends think of when teaming something with chorizo, yet both possess a warmth and earthiness to them that it seems it was only nature not growing the plant originally in Spain that is to blame. Curry leaves can be easily frozen, so when you’re shopping for them, get a decent-sized bag and store them this way, and if you can’t find any just make the soup without it, adding another herb such as dried oregano instead. To make this soup quickly I used canned chickpeas but obviously you can cook your own chickpeas from their dried state if you’d prefer. Whenever I cook dried chickpeas, I soak them overnight in cold water, then drain and refresh. Place in a deep pot and pour on plenty of cold water, do NOT add any salt. Bring to the boil and cook for 5 minutes, then turn the heat down, skim off any scum that rises to the top, add a 10-cm piece of rinsed kombu seaweed and continue to cook over a gentle boil until they’re done - which will take around an hour depending on how fresh or large they are. The kombu helps them cook a little quicker (much like adding baking soda) and adds nutrients to them - which has to be good.


  • 2 red onions, peeled and sliced
  • 6 cloves garlic, peeled and sliced
  • a small handful of curry leaves
  • 30 ml (2 Tbsp) olive oil or avocado oil
  • 200 g cooking chorizo, peeled and cut into chunks
  • 2 thumbs of ginger, peeled and chopped finely
  • 1 x 10-cm sprig rosemary, leaves removed from the stem
  • 2 bay leaves
  • 1 large potato, peeled and diced
  • 1 x 400-g can chickpeas (to give 250-300 g cooked weight), drained and rinsed
  • 8 tomatoes, chopped (or use canned tomatoes)


Heat up a pot and sauté the onions, garlic and curry leaves in the oil, cooking over a moderate heat, until they begin to caramelise, stirring occasionally. Add the chorizo, ginger, rosemary and bay leaves and cook another few minutes, stirring often to prevent them sticking to the pot. Stir in the potato, the drained chickpeas, chopped tomatoes, 400 ml water and 2 teaspoons flaky salt.

Bring to the boil then simmer in a covered pot for 30 minutes. Taste for seasoning and serve it piping hot - although it also reheats really well the next day.