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Spanish mealsoup with chorizo
Well-stocked Spanish soup with peppers, chickpeas and chorizo. And for it: multigrain bread
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Ingredients
Directions
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Bring the water to a boil. Meanwhile, cut the chorizo into cubes.
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Remove the stalk and the seeds from the peppers and cut the flesh into strips.
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Fry the chorizo for 1 min. In a soup pot without oil or butter. Add the pepper, onion and ground cumin.
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Fry 3 minutes on high heat while stirring. Let the chickpeas drain in the meantime.
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Add the chickpeas together with the tomato sauce and the boiling water to the chorizo.
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Stir well and cook on medium heat for 6 minutes. Season with pepper and salt.
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Divide the soup over the bowls.
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Nutrition
555Calories
Sodium0% DV1.560mg
Fat48% DV31g
Protein54% DV27g
Carbs12% DV35g
Fiber56% DV14g
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