Kale, Chickpea & Chorizo Soup
Easy
Introduction
This hearty soup is perfect for cool nights when only a bowl soul food will do.
Ingredients
- 1 tbsp olive oil
- 100g chorizo, sliced
- 4 garlic cloves, crushed
- 1 tin chopped tomatoes
- 1 tin chickpeas, drained
- 500ml chicken stock
- 1 bunch kale
- To serve: Crusty bread
Method
- 1. Heat the olive oil in a saucepan over a medium heat. Cook the chorizo for 2 minutes, until crisp. Reduce the heat and add the garlic. Stir and add the tomato, chickpeas, stock and 500ml water. Bring to the boil. Simmer for 10 minutes.
- 2. Cut the stalks from the kale and roughly chop. Add to the pan and simmer for 5 minutes.
- 3. Serve in bowls with crusty bread.
