I got this recipe from an Aldi pamphlet – absolutely divine with a  piece of toasted sourdough.

Ingredients

• 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

Method

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.