This hearty soup is perfect for cool nights when only a bowl soul food will do.
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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
Instructions
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.
Cut the stalks from the kale and roughly chop. Add to the pan and simmer for 5 minutes.
