Sunday, February 5, 2012

A weird week and some winter soup

Tomato, chickpea and chorizo soup

It's been a funny kind of week. On Monday I was on the verge of calling the plumber out in an effort to rid our downstairs loo of the horrible smell that had overtaken it in the proceeding 24 hours, but then I discovered the doggy poo bag in the carrier underneath the buggy, which was stored in the downstairs loo - Yuk!

On Wednesday I was briefly horrified as I struggled to squeeze myself into the skirt I'd ordered, only to take it off and find it was a size 8. (US 4) Two sizes smaller than I usually wear! And yes it was my error, not the company's, I don't know what I was thinking (or not) when I ordered it.

And on yesterday I thought I'd finally lost it, when things started appearing on my Facebook page when I was nowhere near the computer. Only to learn that 600 miles away my father had been playing around with the facebook "like" button on a website and (having no account of his own) had guessed at my password! I don't think he had actually realised it would make something appear on my wall!

But after all of that, I can tick another week off the calendar and congratulate myself on surviving it with my sanity intact. There now remains less than six weeks (all being well) until Jim comes home. I feel a lot like an exhausted marathon runner approaching the final few miles.

But what does all of this have to do with that picture of soup? Well not a lot, except I always like to post with a photo, and more importantly I cooked this today and it is quick, filling and delicious, which just about ticks all the boxes for me at the moment...

Spicy chorizo, tomato and chickpea soup (makes 4 good portions)
(Adapted from this recipe at

2 x 400g can of chopped tomatoes.
200g of Chrorizo sausage
300g of cabbage, spinach or celery 
A generous sprinkle of dried chilli flakes
2 x 400g tins of chickpeas (drained and rinsed)
1 veg stock cube

Slice the chorizo thickly and then quarter each slice. Fry the chorizo in a little oil for about 5 minutes. Add the two tins of tomatoes and a tin of water to a pot on a medium heat, add the fried chorizo, drained of the fat it will have let out in the frying pan. Add the sliced green vegetables, chilli flakes, chickpeas and stock cube, bring to the boil and cook for about 5 minutes or until the green veg is tender. Eat with some yummy homemade bread.


  1. That does look good, and it did make me giggle about your dad and your facebook account!

  2. Shane would love that soup and be pretty impressed if I made it! What a week! 6 weeks really isn't that long so hope it goes quickly for you x

  3. Sounds like quite a week! The soup looks lovely, thanks for the recipe!

  4. Well, that soup looked so good, I picked up the ingredients today while getting my groceries and made it for lunches this week. I did sneek a taste when it was done, and it is very good. Thanks for the recipe!

  5. Yummy soup and the roll beside it looks delicious to. I love your quilts by the way!

  6. Great soup but love the look of those dear little rolls. Where's the recipe for those? As you know from my blog I can't go past a piece of fresh bread in whatever form it comes!!!!

  7. Hello Magnolia Verandah. Are you aware your blogger settings have prevented me replying to you directly? Click on that big red button on the right, to find out about no-reply bloggers. >>>

    But anyway, the bread! Guess what, it's from my favourite cookbook, Dough! (See Food Bloggers Unplugged below!)


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