Chorizo and Kale Soup with Chickpeas | Recipe

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.

Kale and Chorizo Soup with Chickpeas

Recipe by GardenuityCourse: SoupsCuisine: SpanishDifficulty: Hard

Servings

servings

Prep time

minutes

Cooking time

hours

Total time

hours

minutes

Chickpeas, chorizo, and kale: a healthy carb, protein, and leafy green. This soup is full of flavor and substance you can eat all winter!

Ingredients

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

Directions

Rinse chickpeas and place in a large bowl. Cover with water and let stand overnight.
Drain contents of the pot. Refill with water and add turmeric. Bring to a boil and reduce heat.
Cook chickpeas until tender — 1 to 1½ hours.
Drain and return to stove.
Place oil in a skillet over medium-high heat. Add onions and sauté until tender — about 3 minutes. Add chorizo and garlic and sauté for 2 more minutes.
Add water, chicken broth, sherry, and bay leaves to the chickpeas. Bring to a boil and reduce heat.
Add kale and seasoning. When kale begins to wilt, remove from heat.
Serve warm!