Sopa de Pedra | paired with Allesverloren Três Vermelhos
1/4 cup (60ml) olive oil, plus more for drizzling
300g chorizo, sliced
2 large baking potatoes, peeled and cut into cubes
4-6 celery sticks, chopped
3-4 carrots, chopped
1 large onion, chopped
1 chili, chopped
2 bay leaves
Salt and pepper
1 can (400g) chickpeas, drained
1 tsp (5ml) sweet smoked paprika
2-3 garlic cloves, chopped
1 can (400g) chopped tomatoes
6 cups (1.5L) chicken stock
Chopped flat-leaf parsley, for garnish
Heat olive oil in a heavy based pot, over medium-high heat.
Add chorizo, potatoes, celery, carrots, onion, chilli, garlic and bay leaves and season with salt and pepper.
Stir frequently, until the vegetables have softened slightly, 8-10 minutes.
Add chickpeas, paprika, garlic and canned tomatoes. Stir for a couple minutes before adding stock and bring to the boil for 5 minutes.
Reduce the heat and simmer until potatoes are tender, about 20 – 30 minutes.
Serve in bowls scattered with chopped parsley, seasoning and a drizzle of olive oil.