Serves 4
Prepare & Cooking 30 minutes

two chorizo sausages, finely cut
one brown onion, finely cut
one large carrot, finely cut (peeled)
two celery sticks, finely cut
one large zucchini, finely cut
one garlic clove (crushed)
two tsp smoked paprika
400gm can of diced tomatoes
four cups of salt-reduced chicken stock
400gm can of chickpeas (rinsed & drained)
one third cup of basil pesto (90gm)

1. Heat up large & deep saucepan over medium to high temperature. Put in the chorizo cook & stirring until light golden (about 2 minutes). Then put in onion, carrot, celery, zucchini & garlic. Cook & stirring until onion is tender (about 3 minutes).

2. Put in the paprika & cook until aromatic (about 30 sec). Then put in the tomato & stock. Increase temperature to high. Transfer to the boil & cook until the vegetables are soft & the soup thickens a little (about 10 minutes).

3. Drop in the chickpeas, cook & stir until heated through (about 1 minute). Season & serve with pesto.

ENJOY a delicious meal at the end of a busy day with simplicity!