225g dried chickpeas, soaked overnight
1 tbsp oil
125g chorizo, in bite-sized chunks
3 garlic cloves, chopped
½ onion (don't chop it)
2 tsp ground coriander
salt and pepper
extra virgin olive oil
toasted flaked almonds
Heat the oil in a frying pan. Add the chorizo and fry until just beginning to crisp. Add the chickpeas and cook for three minutes. Add the garlic, onion and coriander. Cover with water and bring to the boil. Then simmer for 2 hours. Add more water if necessary during cooking. Remove the onion and season the soup.
Spoon about half of the chickpeas into a blender and blend until smooth. Put the blended chickpeas back into the pan and reheat. Serve topped with flaked almonds and a drizzle of olive oil.