This warm chorizo kale soup is an absolute hit with the family. Chickpeas and kale keep it grounded in healthy-eating — despite the sausage — and you’ll find it filling, delicious, and flavorful.
Nicely wilted, your freshly harvested kale really shines in this soup. Plus garlic, bay leaves, and a touch of cayenne to make it exciting.
This chorizo and kale soup recipe requires quite a bit of prep work because of the chickpeas, relying on an overnight soak and an hour and a half cook time. If this is too much work for you, buy your chickpeas cooked! Then just throw in and simmer until ready.
6
servings30
minutes2
hours2
hours30
minutesChickpeas, chorizo, and kale: a healthy carb, protein, and leafy green. This soup is full of flavor and substance you can eat all winter!
1 ½ cup dry chickpeas
1 tsp turmeric
2 Tbsp olive oil
1 medium yellow onion, chopped
6 oz cured chorizo, diced
5 cloves garlic, minced
2 ½ cups water
2 cups chicken broth
1 Tbsp cooking sherry
2 bay leaves
1 bunch kale, shredded
1 tsp sea salt
½ tsp black pepper
Dash cayenne pepper
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