Scrumptious Spanish chickpea & chorizo soup

INGREDIENTS

• olive oil
• 150 g iberico chorizo sausage, finely chopped
• 1 onion, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• 2 sticks celery, finely chopped
• 500 g fresh spinach, washed and chopped
• 8 fresh tomatoes, deseeded and roughly chopped
• 410 g good-quality tinned cooked chickpeas, drained
• 1.3 litres organic chicken stock
• sea salt
• freshly ground black pepper
• 55 g quality pata negra, Spanish ham or prosciutto, finely chopped
• extra virgin olive oil
• 2 free-range eggs, hard-boiled