Another soup for these cold nights.
2 sticks celery
2 chorizo sausages
400 g chickpeas ( drained)
1 bottle passata ( in same aisle as pasta sauce)
1 litre chicken stock
2 chillies ( optional , but make it!)
Flat leaf parley
Dice onion. Chop carrot, celery and potato. Heat olive oil in soup pot. Add onion, carrot, celery and potato. Add sliced chorizo. Cook until veges are soft . Add chicken stock, chickpeas passata and chilli. Cook on moderate heat for 20 minutes ( stirring occasionally). Turn to a slow simmer and cook for further 20 minutes. Ladle into bowl and sprinkle with flat leaf parsley. Season with black pepper and salt.