Spanish Chickpea and Chorizo Soup with Kale Recipe
A thick, warming soup where chickpeas, spicy chorizo, and green kale come together into a hearty one-bowl meal. In Spain, similar soups are eaten in winter for lunch, often serving as both first and main course in one, because they are really filling. It tastes like something that has been simmering on the stove for hours, even though it doesn’t actually require a whole day in the kitchen.
This soup combines the smoky depth of chorizo with the creaminess of chickpeas and the freshness of kale, creating a full, satisfying meal in one pot. It delivers the slow-cooked flavor of traditional Spanish stews in a relatively short cooking time.
Chef's tips
Don’t rush the step of frying the chorizo and vegetables – this is where most of the flavor develops. If your chorizo is very fatty, you can spoon off a little of the rendered fat before adding the vegetables, but leave enough to keep everything aromatic.
How to serve
Serve with crusty bread for dipping, or with a simple green salad on the side. A drizzle of good olive oil or a sprinkle of fresh parsley on top can brighten the flavors just before serving.
Ingredients
- canned chickpeas drained weight, two cans of about 240 g each - 480 g
- chorizo raw or semi-dry sausage, sliced - 150 g
- kale tough stalks removed - 100 g
- onion finely chopped - 1 piece
- carrot cut into small cubes - 1 piece
- garlic chopped - 3 cloves
- chopped canned tomatoes - 400 g
- vegetable or chicken stock homemade or from a cube - 1 l
- sweet smoked paprika - 1 teaspoon
- bay leaf - 1 piece
- olive oil for frying - 1 tablespoon
- salt to taste
- black pepper to taste
Preparation
- Drain the chickpeas and rinse under running water. Wash the kale, remove the tough stalks, and tear the leaves into smaller pieces.
- Heat the olive oil in a large pot over medium heat. Add the chorizo slices and fry for 3–4 minutes, until some of the fat is rendered and the sausage is lightly browned. Remove the chorizo with a slotted spoon onto a plate, leaving the fat in the pot.
- Add the onion and carrot to the same pot. Fry for 5–7 minutes over medium heat, stirring, until the vegetables soften and start to brown lightly.
- Add the garlic and smoked paprika and fry for about 30 seconds more, until you smell the intense aroma of the spices, but do not let them burn.
- Pour in the canned tomatoes and stock, add the bay leaf. Bring to a boil, then reduce the heat and cook for 10 minutes with the lid on.
- Add the chickpeas and the fried chorizo, stir. Cook for another 10 minutes over low heat so the flavors meld.
- Finally, add the kale, stir, and cook for another 5 minutes, until the leaves soften but are still slightly firm and green.
- Remove the bay leaf, season the soup with salt and pepper. Serve hot, preferably in deep bowls.
Storage
Zupa gęstnieje po schłodzeniu, więc przy podgrzewaniu dolej trochę wody lub bulionu. Przed mrożeniem upewnij się, że wystygła do temperatury pokojowej.
