Ingredients
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3.5 oz Spanish chorizo
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2 onions
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3 peppers (red, green, and yellow)
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1 tsp ground cumin
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1 (15 oz) can crushed, peeled tomatoes
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1 (15 oz) can chickpeas
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1 beef bouillon cube
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1 baguette
Steps
1
Cut the chorizo into small cubes and onions into rings. Slice the peppers into strips.
2
Fry the chorizo 1 min. in a large pan without oil or butter. Add the onion, pepper and cumin. Cook on high heat, 4 min., stirring.
3
Drain and rinse the chickpeas. Add the tomato sauce, chickpeas, beef cube and 2 cups water. Stir well and cook 6 min. on medium heat.
4
Season with salt (in moderation) and pepper and divide the soup among 4 bowls. Serve with baguette.
