Kale and Chickpea Soup

Ingredients for Kale and Chickpea Soup

• 1 medium onion, chopped (160g )

• 2 garlic cloves, chopped

• 1 Turkish or 1/2 California bay leaf

• 1 teaspoon salt

• 1/8 teaspoons black pepper

• 2 tablespoons extra-virgin olive oil

• 1 large boiling potato(350g), peeled and cut into 1/2-inch pieces

• 350g kale, stems and centre ribs cut out and discarded, then leaves very finely chopped in a food processor (950ml )

• 850ml reduced-sodium chicken broth (850ml )

• 475ml water

• 1 (400g) can chickpeas, rinsed and drained

• 110g Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (240ml )

How to make Kale and Chickpea Soup

Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.