Kale and Chickpea Soup

Yes, I’m on a leftover streak. But it seems silly not to kill two birds with one stone. Last night for dinner I made a kale and chickpea soup with chorizo. In my attempt to give the soup a little more depth, I almost made it too spicy for the kids. I had added more paprika, some cumin and a fat pinch of cayenne. S drank a lot of water with her soup, but I like to tell myself that all those fluids are good for her. In the end, both kids were sopping up the last of their soup with some seedy multigrain bread. This morning, I sent S to school with the soup, some cut-up fruit and a wedge of bread.

Here’s the recipe from Epicurious:

Kale and chickpea soup

Note: I chopped up a few carrots instead of using the potato. And since I couldn’t find cured chorizo sausage, I used pork chorizo instead. Lastly, I used all broth, no water.

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2 Comments to “Kale and Chickpea Soup”

  1. I will have to try this one!

    • Tricia, To make it vegetarian I would just leave out the chorizo, and sautee the onions, garlic and potato with all the spices they use in chorizo, like paprika, red chile pepper, and cumin. And of course sub vegetable broth for the chicken broth. Would love to hear how it turns out.

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