How to make
In a large pot, heat 2 - 3 tbsp of oil, whereupon add the chopped chorizo and fry it for a few minutes. Add the chopped onion, garlic and celery. The pot is capped and the mixture stews for 15 minutes on a slow fire.
Then add the peeled, cleaned of seeds and chopped tomatoes, washed and chopped spinach, drained and rinsed chickpeas and water. Add the crushed broth cubes.
Let the soup come to a boil and reduce the heat. Cook for 40 minutes. Garnish each serving with ham that has been diced or cut into strips and with a grated hard boiled egg.
