I got this recipe from an Aldi pamphlet – absolutely divine with a piece of toasted sourdough.
- 2 tbsp water
- 1 tbsp olive oil
- 2 chorizo chopped
- 1 large brown onion chopped
- 2 celery stalks chopped
- 2 cloves garlic crushed
- 1 can Italian diced tomatoes
- 1 litre Chicken stock
- 1 can chick peas
- 1 handful of fresh parsley chopped
- 1 pinch saffron threads
Combine saffron threads and 2 tbsp boiling water in a small bowl and set aside. Heat 1/2 tbsp over high heat and fry chorizo until browned. Drain and set aside.
In the same pan heat remaining olive oil, adding onion,garlic and celery and cook until soft. Add saffron, tomatoes and stock, bring to boil. Simmer for 10 mins and stir in chickpeas. Remove 2 cups of the soup mixture and blend using a stick blender. Return puréed portion and browned chorizo to the main batch of soup and stir to combine. Season with pepper to taste. Add chopped parsley and serve hot.
We had this for brunch over the weekend…….it does taste as divine as it looks.
- 1/4 cup chorizo
- 3 Eggs
- 1 Egg white
- 1 chilli de-seeded and diced
- 1/4 cup cheese
- 1/3 cup milk
- 1/2 dozen sticks of asparagus
- 1 tsp olive oil
- 2 tsp butter
- salt to season
- handful of fresh chives chopped
Eggs: Dice chorizo and fry in a heated a frying pan till it becomes slightly crispy. Drain on paper towel. Crack eggs in a bowl, add the egg white, milk, salt and whisk. Add 3/4 of the chorizo and 1/2 the chopped chives to the mixture. In a frying pan heat oil and 1 tsp butter. Pour in the egg mixture and cook for a minute, add cheese and cook for another minute or so before taking pan off heat. (We like our eggs firm so we cook it for at least 3 mins.)
Asparagus: Heat remaining butter in a frying pan, throw in the chilli and cook for 1/2 minute, add asparagus, toss for 1-2 minutes. Season with salt and pepper if you wish.
To serve, Place eggs on toasted sourdough, with asparagus on the side and garnish with remaining chives and chorizo.