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Chick Pea & Chorizo Broth with Gremolata

Based on the Spanish seafood stew, Zarzuella, this broth is a lovely winter evening soup- and the gremolata gives a great freshness at the end! It’s delicious with some crusty bread as a main meal, or served alongside some grilled prawns. 


For the broth

  • 100ml Olive Oil
  • 80g Chorizo, diced
  • 1 Red Onion, finely diced
  • 1 Red Chilli, finely diced
  • 1 Clove Garlic, crushed
  • Pinch of Saffron
  • 200ml White Wine
  • 1 Tin of Chick Peas, drained
  • 500ml Chicken Stock

For the gremolata

  • Zest of 1 lemon
  • 1 Clove garlic, finely chopped
  • 2 Tbsp Fresh Parsley, chopped


For this recipe you will need to maintain your oven at around 220°c.

Heat the olive oil with the chorizo in a heavy bottomed casserole for a few minutes, or until the oil begins to turn a lovely red colour. Then add the onion, chilli, garlic and saffron, and season.

After about 5 minutes, add the white wine and allow to reduce by 2 thirds.

Next, add the chicken stock and the chickpeas, and cook at the front of the oven for a further 10 minutes.

To make the gremolata, simply mix all the ingredients together- the key is to make sure everything is chopped super small!

Serve in bowls, with a good spoonful of gremolata on top.

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