Chorizo, Kale and Chickpea Soup

Kale is in season throughout the winter and it is good for you too! It’s packed with vitamins A, C, & E, as well as iron and calcium. Perfect for boosting the immune system in the cold months.

Serves 6 people


 

  • 400 grams Chorizo
  • 2 large bunch of Kale
  • 2 onion
  • 4 garlic cloves
  • 2 400g tin of chickpeas
  • 2 400g tin of chopped tomatoes
  • 1 teaspoon(s) paprika
  • 1 tablespoon(s) olive oil
  • Salt and Pepper

 

 

1. Chop the onion and garlic, slice chorizo.

2. Heat the oil in a wide saucepan over a medium heat and cook the onion for five minutes until soft.

3. Add the chorizo and cook for 3-4 minutes until the chorizo is crisp and the oil is orange.

4. Add the garlic and cook for one minute.

5. Stir in the drained chickpeas, tomatoes and paprika. Cover with 1 glass of water (you can add more or less according to your liking) and simmer for 10-15 minutes.

6. Strip and chop kale leaves. Stir in the kale and cook until the leaves wilt.

7. Serve hot with crusty bread.

Method

 

1. Chop the onion and garlic, slice chorizo.

2. Heat the oil in a wide saucepan over a medium heat and cook the onion for five minutes until soft.

3. Add the chorizo and cook for 3-4 minutes until the chorizo is crisp and the oil is orange.

4. Add the garlic and cook for one minute.

5. Stir in the drained chickpeas, tomatoes and paprika. Cover with 1 glass of water (you can add more or less according to your liking) and simmer for 10-15 minutes.

6. Strip and chop kale leaves. Stir in the kale and cook until the leaves wilt.

7. Serve hot with crusty bread.

Ingredients

 

  • 400 grams Chorizo
  • 2 large bunch of Kale
  • 2 onion
  • 4 garlic cloves
  • 2 400g tin of chickpeas
  • 2 400g tin of chopped tomatoes
  • 1 teaspoon(s) paprika
  • 1 tablespoon(s) olive oil
  • Salt and Pepper

 

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