Ingredients

• about 200 g mild chorizo sausage
• 1 onion
• 350 g squash or sweet potatoes
• 1 tablespoon oil
• 2 cloves garlic
• 1 red bell pepper
• 2 tablespoons wheat flour
• 200 g chickpeas (cooked, in brine)
• 2 tablespoons potato starch
• 1 and 1/2 liters broth
• 200 ml tomato passata
• 2 teaspoons tomato concentrate
• 200 g kopytka (ready, cooked)
• 60 ml cream 18% or 30% or 125 ml milk
• 3 tablespoons parsley leaf
• seasonings: salt, pepper, 1 teaspoon each oregano, cumin (caraway) and sweet paprika, small pinch of chili

Preparation

1. Peel chorizo sausage, cut into cubes. Peel onion and cut into finer cubes. Peel squash and cut into cubes.
2. In a large, wide pot, heat the oil, add chorizo, onion and squash. Sauté, stirring occasionally for about 5 minutes.
3. Add grated garlic and bell pepper cut into cubes. Stirring, sauté for a minute.
4. Add wheat flour and seasonings, stirring sauté for about 2 minutes.
5. Add chickpeas with the brine, stir and cook for half a minute.
6. Mix broth with potato starch and add to the pot with soup. Stir and bring to a boil on high heat, stirring occasionally. Cook for about 5 minutes.
7. Add tomato passata and concentrate, check seasoning with salt and pepper. Cook covered for about 10 minutes, stirring from time to time. Halfway through cooking, add kopytka.
8. At the end, add chopped parsley and finish by adding cream.