In a large stock pot, brown slices of uncooked chorizo in a little olive oil, then set aside. Add sliced onions to the pot, then when translucent, add minced garlic. Pour in 6 cups chicken stock and 4 cups water, bring to a boil, then add chickpeas (canned, drained), 2 bay leaves, and chopped parsley, potatoes, turnips, carrots, and celery. Cover and cook on medium heat until vegetables are tender (about 45 mins). Add chopped spinach (here, endive cut into straws), and season to taste (I added cumin seeds, crushed red pepper, and 6-7 sprigs thyme). Just before serving, add 3 Tbsp apple cider vinegar for brightness. Serve with crusty bread. This recipe is from Brother d’Avila-Latourette’s
Twelve Months of Monastery Soups, with substantial modifications (uncooked spicy chorizo instead of cooked sweet chorizo, canned chickpeas instead of dried, reconstituted, endive instead of spinach,
and the addition of 2 more cups chicken stock, cumin seed, crushed red pepper, and thyme). (Feb. 2013)
Cooking Adventures 