Chorizo, Sausage, Chickpea and Fennel Soup

Ingredients :

2 red onions, finely sliced

Dash of olive oil

250g chorizo, sliced

6 pork sausages

1 tbsp fennel seeds

1 Tin chopped tomatoes 400g

1 litre chicken stock

1 tin chickpeas, 400g drained

handful of chopped fresh parsley

splash of double cream

Method :

Add a dash of oil into a pan and fry off the red onions. Add the chorizo and the sausages to the pan, then continue fry for about 10 minutes, breaking up the sausages. Fry off until golden brown in colour all over and the chorizo has released all its fat. Add the fennel seeds and fry for a 2/3 minutes more

Stir in the chopped tomatoes and chicken stock, season to taste. Cover and let it simmer for 20 minutes then add the chickpeas and simmer for another 5 minutes.

Add the parsley and splash of double cream. Season to taste and you’re good to go .