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Chickpea, Chorizo & Kale Soup

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. If you want to include more vegetables, I recommend adding 2 finely chopped stalks of celery with the onions, and 2 chopped carrots with the potatoes.

It's recommended you read the accompanying blog post before starting the recipe.

Course Soup, Main Course, Lunch, Stew
Cuisine Spanish, Galician, Portuguese
Keyword caldo, caldo verde, caldo gallego
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 3 - 4
Author Moorlands Eater

Ingredients

  • 2 tbsp olive oil
  • 160 g chorizo (the cured firm type, skinned and thickly sliced)
  • 2 medium onions (skinned, roughly chopped)
  • salt and black pepper
  • 5 large cloves garlic (skinned, finely chopped or thinly sliced)
  • 2 medium potatoes (peeled or unpeeled, diced)
  • 240 g cooked chickpeas (approx. 1 standard tin, weight after draining)
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • ½ - 1 tsp Aleppo pepper or mild chilli flakes
  • 650 - 800 ml chicken stock (if using stock cubes dissolve 2 in hot water)
  • 4 big handfuls kale (tough stems removed, leaves roughly chopped)

Instructions

  1. 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.

  2. 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).

  3. 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).

  4. 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.

  5. 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.