Spanish Chickpea Chorizo and Prawn Soup

1. Chop the onion and garlic finely, then heat 2 tablespoons olive oil in a stock pan.
2. Sauté the onion and garlic first. Sweat these in the pan then add the carrots and sauté for another 2–3 minutes.
3. Add the freshly chopped tomatoes and rosemary and sauté for another 2–3 minutes. Then add the tinned tomatoes and stock. Bring to the boil then simmer for 30 minutes.
4. Remove the chickpeas from their packaging and rinse under cold water to refresh them. Cut the chorizo into thin slices and remove the shells from the prawns.
5. After 30 minutes, puree the soup with a pinch of saffron to add colour and leave aside.
6. Heat the remaining 1 tablespoon of olive oil in a normal pan and sauté the chorizo first until the fat from the chorizo comes out. Once the fat starts to come out of the chorizo, add the chickpeas and mix together. Keep mixing/frying for 3 minutes to let the chickpeas blend their flavour with the chorizo.
7. Combine the chickpeas and chorizo with the soup in a suitable-sized stockpot and simmer for another 30 minutes.
8. Add the prawns and cook for another five minutes (the prawns should only take about 5 minutes to cook), then it’s ready to serve. Season with salt and pepper to suit your taste. I used some rosemary to garnish the dish but that’s entirely optional.