Chorizo Soup

Ingredients

1/2 lb Chorizo, sliced about 1/2 inch thick
4 small carrots (if they are on the larger side, three will do.), Finely chopped
3 stalks of celery, finely chopped
1 can diced tomatoes
1 large onion, finely chopped
1 can chickpeas, drained and rinsed
3 c chicken or vegetable stock
1 t cumin
1 t smoked paprika
1 t chili powder
2 cloves minced garlic
salt and pepper to taste
1/4 c cilantro, finely chopped

1. Add chorizo to a dry preheated soup pot. Cook off until crispy and all the oils are released. Remove from the pot and set aside.

2. Add in carrots, onions, and celery, saute for 3 minutes then add the garlic, chili powder, cumin, and smoked paprika, a pinch of salt and pepper and cook off until vegetables are softened, the garlic is fragrant, and the spices have cooked off, about 5 minutes.

3. Add in the can of tomatoes and coat them in the chorizo oil, mixing them in with the vegetables and seasonings, add in your chicken/vegetable stock,, the chorizo and drained chickpeas. Bring to a boil and then reduce the heat and simmer for 15 minutes. At the end, toss in the cilantro and serve.