Simple, but hearty and delicious soup.
Smoked paprika intensifies the chorizo flavour of a garlicky broth that's subtly spiced with cumin and chilli. With chickpeas, potatoes, and kale, it's a filling, tasty bowl for lunch or dinner.
Over medium heat, heat the olive oil in a large saucepan. Add the chorizo and cook for 2 - 3 minutes, stirring often, until it's lightly coloured and has turned the oil orangey-red.
Stir in the prepared onion along with a pinch of salt and a generous grind of black pepper.
Cook, stirring often and adding the garlic after the first 5 minutes, until the onions are starting to soften (10 - 12 min).
Stir in the potatoes, chickpeas, smoked paprika, cumin, Aleppo/chilli flakes, and season again with another pinch of salt and a grind of pepper.
Stir around so everything's coated in the seasonings then stir in 650 ml of the stock.
Bring to a boil, then turn the heat down medium-low. Put on a lid and simmer until the potatoes are just tender (10 - 15 min).
Check the seasoning and add more salt, pepper, or spices if needed. For a thinner soup, add a little more of the stock.
Optional but recommended: go in with a stick blender for just a few seconds to partially blend some of the soup.
Stir in the chopped kale and simmer with the lid on until it's done to your liking (3 - 5 min) and serve with extra olive oil drizzled over if liked.
If not eating straight away, or if there are leftovers, store in a covered container in the fridge for 2 days or freeze. If making in advance, you may wish to add the kale when reheating to keep it fresh and green.
Gently reheat in a saucepan on the stove or in a microwave.