Chorizo and root vegetable broth with chickpeas and parmesan

  • Time: 15 mins
  • Cook: 20 mins
  • Ready In: 35 mins
  • Serves: 04 Persons

Ingredients

  • 2 Shallots diced
  • 1 tsp Garlic minced
  • 1 Bay Leaf
  • 1 tbsp Smoked paprika
  • 100 g Chorizo (Gubbeen)
  • 1 Carrot
  • 4 sticks Celery
  • 1 bunch Basil
  • 500 ml Vegetable stock
  • 150 g Chickpeas
  • 100 g Rocket
  • 1 tbsp Parmesan

To turn this broth into a main meal, pan-fry some scallops, add in and serve with some crusty bread.

  1. Sweat shallots, garlic, bay leaf, chorizo and smoked paprika in a little olive oil for a couple of minutes.
  2. Add the diced carrot and diced celery to the pot and cook for a further 5 minutes.
  3. Add in the vegetable stock and bring up to a boil, then turn down to simmer and cook out for a couple of minutes.
  4. Add in the cooked chickpeas.
  5. Finally add in the rocket and check the seasoning. Just before serving add in the basil leaves and shaved parmesan.
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