Chorizo.... Beyond the Eggs

We here at the byrdie house love Chorizo and eggs.  There is just something about the Mexican pork sausage that has such a robust flavor.  Most chorizo is seasoned with smoked paprika and chili's which make it satisfying even on it's own.  I had some chorizo sitting in the fridge and decided that I wanted to cook it with something other than eggs. 
This Chickpea and Chorizo soup is so easy and yummy.  It makes for the perfect meal on chili nights.  Not to mention as it simmers your whole house will smell like heaven.  The Byrdie family is eating this as I type.




Chickpea and Chorizo Soup
makes about 2 quarts

12 ounces chorizo sausage
1 large white onion, chopped and thinly sliced
4 stalks of celery, chopped
6 cloves garlic, minced
2 tablespons fresh thyme, minced
1 can chickpeas, drained and rinsed
1 can Great Northern beans, drained and rinsed
4 cups chicken broth
1/2 cup white wine
1/4 cup Italian parsley, chopped
1 tablespoon olive oil
Salt and pepper

Chop or crumble the chorizo into bite-size pieces. Film a heavy pan lightly with olive oil and put over medium-high heat. Cook the chorizo for about five minutes or until it starts browning and and smoking. Lift out and drain on a plate lined with paper towels.

Pour a little more olive oil into the pan and turn the heat to medium. Add the onions and celery and cook for about ten minutes, or until soft. Add the garlic and thyme and cook for another couple minutes, or until golden and fragrant. Add the chorizo back in, along with the chickpeas and beans. Cook all together for a minute, stirring, until the beans are well coated with the onions and oil.

Add the broth and white wine and bring to a boil. Lower to a simmer and add the parsley and olive oil. Simmer for about half an hour, or until slightly reduced. Season to taste with salt and pepper before serving.