Gently heat the cumin and coriander seeds in a frying pan for a few minutes to release their flavour and grind to a powder in a pestle and mortar. Add 1 tablespoon of olive oil to a casserole pan and heat for a minute or two before adding the chorizo. Cook over a medium heat until the fat comes out of the chorizo then add the onion, celery and garlic. Lower the heat and cook until the onions are soft. Add the ground herbs, chilli, salt and pepper. Next add the chickpeas and tomatoes followed by the chicken stock and bay leaf. Bring to the boil then lower the heat and simmer for about 30 minutes.
Take out the bay leaf and then remove half of the mixture and whiz in a food processor. Return the puree back to the pot and stir, taste, season with salt, pepper and a good squeeze of lemon juice.
To make the avocado cream, peel and roughly cut the avocado and place in a food processor with the lime juice. Whiz to a smooth puree then add the olive oil and whiz again. Season and add more lime juice if needed.
Serve the soup in bowls with a spoonful of the avocado cream, a sprinkle of chopped coriander and a drizzle of extra virgin olive oil.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.