Chorizo, Chickpea and Saffron Soup
Combine saffron threads and 2 tbsp boiling water in a small bowl and set aside. Heat 1/2 tbsp of olive oil over a high heat, and fry chorizos until browned. drain and set aside.
In the same pan, heat remaining olive oil over a high heat, adding onion, celery and garlic, and cook until onion softens. Add saffron water, tomatoes and stock, then bring to the boil.
Simmer for 10 mins, then stir in chickpeas. remove 2 cups of the soup mixture, and blend using a stick blender.
Return pureed portion and browned chorizos to the main batch of soup and stir to combine. Season with pepper to taste. Serve with chopped parsley.