Chorizo and Garbanzo Bean Soup

• 4 carrots diced
• 1 med onion diced
• 3-4 ribs of celery with leaves diced
• 1/2 pound smoked chorizo sliced thinly on a bias
• 5-14 ounce cans of garbanzo beansdrained
• 1 qt of chicken stock
• Extra virgin olive oil
• Fresh loaf of Cuban or French bread
• 1 c fresh cilantro chopped
• Lemons cut into quarters - remove as many seeds as possible
• 1 tbsp cumin
• 2 tbsp kosher salt
• Black pepper to taste

In a large stew pot, saute carrots over medium heat in a little vegetable or peanut oil until the carrots are softened. About 5 minutes.

Add the onion to the carrots and sauté until the onions wilt. About 5 minutes.

Add the celery to the carrots and onions until the celery wilts. About 5 minutes.

Throw in a couple of grinds of black pepper to taste.

Throw in about a tablespoon of cumin.

Stir it all around.

Add the chorizo and stir it all around. Cook for about 5 minutes.

Add the garbanzo beans and stir.

Add the chicken stock and stir. Stock should cover the beans by an inch. Add more stock if needed.

Drizzle about a teaspoon of olive oil on top.

Cover and simmer on low until the garbanzo beans are just starting to get tender. Test often at least every 30 minutes.

Puree a cup of the soup mixture and add it back to the soup.

Serving

Preheat oven to 350 degrees.

Slice the bread on the bias about 1/4 inch thick.

Lightly brush each side of the bread with olive oil.

Sprinkle lightly with kosher salt.

Bake in oven until slightly brown.

Remove from oven.

Scoop up a couple of spoons of the soup into a bowl.

Sprinkle with some cilantro.

Lightly drizzle with olive oil.

Squeeze some lemon juice on top.

Serve with toast points.

Fresh grated Manchego cheese over the top adds a nice touch.