Garlic, Chorizo and Chickpea Broth with Egg Noodles

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

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

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.

Ingredients

12 cloves garlic, peeled and halved
80 ml (2 ½ fl oz) extra virgin olive oil

Soup

Method

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