Chickpea Soup with Shredded Kale and Chorizo

Cozy up with a steaming bowl of Chickpea Soup with Shredded Kale and Chorizo, the perfect one-pot meal that effortlessly combines bold flavors and wholesome ingredients. This hearty soup begins with smoky, crispy chorizo sautéed to perfection, lending a rich depth to the base of sautéed onions, garlic, and warm spices like paprika and cumin. Protein-packed chickpeas simmer in a flavorful broth alongside tender, nutrient-dense kale, all tied together with a bright splash of lemon juice for a zesty finish. With just 15 minutes of prep time, this quick and satisfying recipe is ideal for busy weeknights and serves four generously. Serve it piping hot, crowned with crispy chorizo, and pair it with a slice of crusty bread for dipping. A comfort food classic with a vibrant, modern twist!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 200 grams chorizo sausage
• 1 medium yellow onion
• 4 cloves garlic cloves
• 1 teaspoon paprika
• 1 teaspoon cumin
• 0.5 teaspoons crushed red pepper flakes
• 2 cans canned chickpeas, drained and rinsed
• 4 cups chicken or vegetable stock
• 4 cups kale leaves, shredded
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 2 tablespoons lemon juice

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Slice the chorizo into thin rounds and sauté in the pot until browned and slightly crispy, about 4-5 minutes. Remove the chorizo with a slotted spoon and set aside.

Step 3

Finely chop the onion and mince the garlic. Add them to the pot and sauté in the rendered chorizo oil until softened, about 5 minutes.

Step 4

Stir in the paprika, cumin, and crushed red pepper flakes, cooking for another 1-2 minutes until fragrant.

Step 5

Add the drained and rinsed chickpeas to the pot, stirring to coat them in the spice mixture.

Step 6

Pour in the chicken or vegetable stock and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes.

Step 7

Add the shredded kale to the pot and cook for another 5 minutes, or until the kale is wilted but still vibrantly green.

Step 8

Season the soup with salt and black pepper to taste. Stir in the lemon juice for a bright finishing touch.

Step 9

Ladle the soup into bowls and top each serving with the reserved chorizo slices.

Step 10

Serve hot with crusty bread on the side, if desired.

Nutrition Facts

Serving size	(2533.2g)

Amount per serving	% Daily Value*
Calories	2575.6

Total Fat 136.7g	0%
Saturated Fat 42.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 177.9mg	0%
Sodium 10868.3mg	0%
Total Carbohydrate 223.7g	0%
Dietary Fiber 54.4g	0%
Total Sugars 38.6g
Protein 126.5g	0%

Vitamin D 0IU	0%
Calcium 1168.2mg	0%
Iron 29.5mg	0%
Potassium 3876.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 19.2%

Carbs: 34.0%