Did anyone take down the recipe for Rachel Allen's chorizo and chick pea soup?

I saw this recipe on Saturday morning's programme but can't get it from the BBC's website.





Can you help?Did anyone take down the recipe for Rachel Allen's chorizo and chick pea soup?
here it is..





Chickpea and chorizo soup





by Simon Rimmer


from This Little Farmer





Serves 6-8





Preparation time overnight


Cooking time over 2 hours





Ingredients


225g/8oz dried chickpeas


1 tbsp oil


125g/4陆oz piece of chorizo, cut into bite-sized chunks


3 cloves garlic, chopped


陆 onion, studded with 4 cloves


2 tsp ground coriander


salt and freshly ground black pepper


To serve


extra virgin olive oil


toasted flaked almonds





Method


1. Soak the chickpeas overnight in water. Drain and rinse when ready to cook.


2. Heat the oil in a frying pan and fry the chorizo in oil until just beginning to crisp.


3. Add the chickpeas and cook for three minutes.


4. Add the garlic, onion and coriander. Cover with water (you need to cover all the ingredients by about 25mm) and bring to the boil. Then simmer for 2 hours. Keep a check on the water - you'll probably need to keep adding a little to cover the chickpeas.


5. Remove the onion and season the soup, to taste, with salt and freshly ground black pepper.


6. Spoon about half of the chickpeas into a blender and blend smooth (you may need a little more water). Put the blended chickpeas back into the pan and reheat. Serve topped with flaked almonds and a swirl of olive oil.Did anyone take down the recipe for Rachel Allen's chorizo and chick pea soup?
Go to www.foodnetwork.com and use the search terms:


chorizo AND Rachel Ray





I couldn't find a chick pea soup recipe. They must not have uploaded that program as of today.
yep! i took it down!!!! but later found it!!!





1 chorizo,


1 clove of minced garlic


One tbsp olive oil 125g chorizo, diced One onion, finely chopped Two celery stalks, finely chopped Two cloves of crushed or grated garlic 1 x 410g tin of chickpeas Two tins of chopped tomatoes (or eight fresh ripe tomatoes, peeled and chopped) One litre chicken stock Salt and pepper 450g spinach, destalked and finely chopped (or baby spinach leaves left whole) Put the olive oil in a large saucepan on the heat and add the diced chorizo.





Cook for a minute or two until the chorizo releases its oils, then add the chopped onion, celery and garlic.





Cook on a gentle heat with the lid on until the onion is completely cooked - about 10 minutes - then remove the lid and turn up the heat and cook for a minute to slightly brown the onion.





Add the chickpeas (and all the liquid), tomatoes (and all the liquid) and the stock. Season with salt and pepper and bring up to the boil.





Simmer for about 20 minutes until the tomatoes are soft and the chickpeas have absorbed all the flavours. Taste for seasoning and add more salt and pepper if necessary. With the mixture still boiling, add the spinach and cook for one minute more, until the spinach is soft.





yumyum!

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