Pea soup with chorizo and chickpeas

Name: pea soup with chorizo and chickpeas
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Spanish
Ingredients: business suit split peas (a 500 g), rinsed; 4 beef broth tablets; 200 g winter carrot in slices; 1 onion shredded; 2 toes garlic finely chopped; 2 bay leaves; 1 chorizo sausage (250 g), in slanted slices; business suit garden peas a 450 g, frozen; 2 cans chickpeas (a 310 g), drained

A tasty Spanish recipe. The main course contains the following ingredients: meat, split peas ((a 500 g), rinsed), beef broth tablets, winter carrot (sliced), onion (chopped), garlic (finely chopped), bay leaves, chorizo sausage ((250 g), in slanted slices ), garden peas (a 450 g, frozen), chickpeas ((a 310 g) and drained).

Ingredients

Kitchen Stuff

blender

Directions

In a large pan, bring 2 liters of water to the boil with split peas, bouillon tablets, carrot, onion, garlic and bay leaves. Cover and cook on low heat for 45 minutes.
After 30 minutes of cooking in a frying pan without oil or butter, fry the chorizo for 10 minutes on low heat. Drain on kitchen paper. Pour the shortening with the soup. Remove the laurel and puree the soup briefly. Add the garden and chickpeas and heat for another 3 minutes. Season with salt and pepper. Scoop in 4 deep plates. Divide the chorizo about it.