2 tbsp extra virgin olive oil
2 tbsp butter
2 cloves of garlic
1/2 cup chopped red onion
NoMU Moroccan OR Spanish Rub
6 x large ripe tomatoes
1 tin chickpeas, drained
A pinch of Saffron
15ml NoMU Vegetable or Chicken Fond stirred into 1/2 litre boiling water
1 cup chorizo sausage (optional)
In a pot, heat the oil and butter. Add the red onions and sauté until soft and translucent. Add the garlic and Rub of your choice and fry for another minute or two. Finely dice your tomatoes and throw in together with the chickpeas, stock and pinch of saffron.
Cover and simmer for 20 minutes.
While this is happening, thinly slice your chorizo and fry in a pan until nicely browned. There is no need to add oil to the pan, as there is enough in the sausage itself which will be released once heated. Serve the soup in heated bowls topped with warm spicy slices of chorizo.
Serves 4
Wine suggestions
There’s a great deal of acid in this dish: the sausages, tomatoes and red onions. The crisp natural acids of the Ataraxia Sauvignon Blanc 2007 from Walker Bay would work well with this dish.
