The gutsy flavour of chorizo makes this a wonderfully flavoursome soup. This is another of those ‘almost-a-meal-in-itself’ soups.
Cook garlic in oil in a very small frying pan over a gentle heat, stirring occasionally, until soft and golden, about 20 minutes. Remove with a slotted spoon. Peel any casing from chorizo and slice half into thin discs. Fry disks in the same oil that you cooked the garlic in, until cooked. Remove with a slotted spoon and set aside. Cut remaining chorizo into small cubes.
Transfer oil to a deep saucepan. Add onions, diced chorizo and rosemary and oregano and fry until they begin to caramelise. Add caramelised garlic, chickpeas, bayleaves, lemon zest and stock and bring to the boil. Simmer 30 minutes.
Beat together egg, water and salt. Heat a
Taste broth for seasoning and stir in lemon juice. Ladle into bowls and serve with egg ‘noodles’ and chorizo discs on top.
© 2003 Peter Gordon. All rights reserved.