Spicy Chorizo Soup

Add the olive oil into your largest pot and add finely chopped onion, celery, carrot and capsicum. Saute until brown bits are starting to form then transfer to a plate.
Add finely diced bacon and sliced chorizo to pot. Saute on medium-high heat until they appear crispy and browned and a reddish oil is appearing in the pot.
Add vegetables back into pot with the meat and saute with paprika and cumin for 2-3 mins or until the paprika an cumin become aromatic.
Add stock, tomatoes, chickpeas, soy sauce and simmer for 20 mins. If it looks too thick add some water or more stock.
After 20 mins turn off heat and allow to cool slightly before serving. Serve with a generous sprinkle of parsley and over-the-top buttered, crusty bread.

Ingredient :

1 onion finely chopped
1 carrot finely chopped
1 stalk celery finely chopped
1/2 capsicum finely chopped
3 tbs olive oil
1 tsp smoked paprika
1 tsp ground cumin
1 can whole tomatoes
400 g chickpeas drained
200 g chorizo sausages
2 bacon rashers
1 tbs light soy sauce
1 handful parsley finely chopped
700 ml Massel* chicken stock (liquid)