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5 classic, almost-meatless recipes

chickpeas-chorizo-and-kale

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Chickpeas, Chorizo and Kale

A hearty Spanish soup that changes with the addition of seasonal leafy greens.
Chickpeas, Chorizo and Kale

Ingredients

  • 1 1/2 cups dry chickpeas
  • 1 teaspoon turmeric
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 6 ounces cured chorizo, diced
  • 5 cloves garlic, minced
  • 2 1/2 cups water
  • 2 cups low-sodium chicken broth
  • 1 tablespoon cooking sherry
  • 2 bay leaves
  • 1 bunch kale, shredded
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • Dash cayenne pepper
Time estimates

Prep time: 30 minutes

Total time: 2 hours plus overnight

Directions

  1. Rinse chickpeas. Place chickpeas in large cooking pot and cover with water. Let stand overnight.
  2. Drain contents of pot and refill with water. Add turmeric. Bring to a boil and reduce heat. Cook until chickpeas are tender, one to two hours. Remove from heat, drain contents and return to stove.
  3. Meanwhile, place oil in large skillet over medium-high heat. Add onions. Sauté until onions are tender, about three minutes. Add chorizo and garlic. Sauté for about two more minutes.
  4. Add water, chicken broth, sherry and bay leaves to chickpeas. Stir in sautéed ingredients. Bring to a boil. Reduce heat.
  5. Add kale and seasoning. When kale begins to wilt, remove from heat and serve.

Serves 4 to 6