Kale and Chickpea Soup

Kale and Chickpea Soup
Photo by Romulo Yanes

Ingredients

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

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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