Ingredients
Method
1.Heat oil in large saucepan; cook oxtail, in batches, stirring until browned. Remove from pan.
2.Cook carrot, leek, garlic and celery in same pan, stirring, until leek softens. Return oxtail to pan with paste, bay leaves and stock; bring to the boil. Reduce heat; simmer, uncovered, about 3 hours or until meat is tender. Strain soup into large heatproof bowl. Remove meat from oxtail, shred coarsely; discard bones. Return meat and vegetable mixture to soup in bowl; cool. Cover; refrigerate overnight.
3.Remove fat from surface of soup, return soup to cleaned pan; bring to the boil.
4.Meanwhile, cook chorizo in small heated frying pan, stirring, until crisp. Drain on absorbent paper.
5.Add chickpeas and pasta to soup; simmer, covered, about 8 minutes or until pasta is tender. Season to taste. Serve soup topped with chorizo.
Oxtail is a very fatty cut of meat; this soup must be made a day ahead and refrigerated overnight to remove the excess fat which will solidify on the soup surface after refrigeration. This can simply be scraped off using a large spoon or ladle.
Note
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