Kale and Chickpea Soup

Kale and Chickpea Soup
Photo by Romulo Yanes

Ingredients

  • 3 ½ cups reduced-sodium chicken broth
  • ¼ pound Spanish chorizo (cured spiced pork sausage)
  • 2 cloves garlic
  • 1 large boiling potato
  • 1 medium onion
  • 1 14-oz can chickpeas
  • 1 Turkish or 1/2 California bay leaf
  • + 5 more ingredients
    • 1 teaspoon salt
    • 2 tablespoons extra-virgin olive oil
    • ¾ pound kale
    • 2 cups water
    • 1/8 teaspoon freshly ground black pepper

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, 1...

View full recipe at Epicurious

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