Garlic, Chorizo and Chickpea Broth with Egg Noodles


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

The gutsy flavour of chorizo makes this a wonderfully flavoursome soup. This is another of those ‘almost-a-meal-in-itself’ soups.


  • 12 cloves garlic, peeled and halved
  • 80 ml (2 ½ fl oz) extra virgin olive oil
  • 200 g (6 ½ oz) chorizo sausage
  • 2 large red onions, diced
  • 1 tablespoon rosemary leaves, roughly chopped
  • 1 tablespoon fresh oregano leaves, roughly chopped
  • 600 g canned chickpeas, drained and rinsed
  • 2 bayleaves
  • 1 lemon, finely grated zest and juice
  • 1 litre (2 pints) chicken or vegetable stock
  • 1 egg
  • 2 teaspoons cold water
  • 2 pinches salt
  • 1 teaspoon olive oil


    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 15 cm (6 in) non-stick frying pan and brush with 1 teaspoon oil. Drizzle in egg mixture so it covers base of the pan. Cook over a moderate heat until just set. Tip onto a board, roll up and cut into 1 cm (½ in) slices. Unroll into ‘noodles’.

    Taste broth for seasoning and stir in lemon juice. Ladle into bowls and serve with egg ‘noodles’ and chorizo discs on top.