Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- ¾ pound Spanish chorizo (preferred brand Gaspar's Chourìco or D'Artagnan)
- 1 to 2 cloves garlic
- finely chopped
- One 28-ounce can stewed tomatoes
- One 14-ounce can chickpeas
- drained
- 1 quart chicken stock
- 1 large bunch flat-leaf or Tuscan kale
- stemmed and cut into ½-inch strips or coarsely chopped
Instruction
- Remove casing from sausage and dice
- Heat olive oil, 1 turn of the pan, over medium-high heat in a soup pot
- Add chorizo and render 1-2 minutes, add garlic and stir 1 minute
- Add tomatoes, chickpeas and stock; wilt in kale
- Simmer until ready to serve
