On most Sundays in the winter, I try to cook a big pot of soup to eat during the week. It’s a healthy way to eat something filling and comforting during the dark, dreary days in winter. And it’s a good excuse to pull out my favorite stockpot.

DH always asks the eternal question, “why do women love soup?” I do not have a great answer on behalf of womankind, but I think the combination of healthy and comfort food might have something to do with it.

Last week’s soup was a simplified adaptation of a recipe featured on the kitchen. Its stars are chickpeas and some mild chorizo. I decided to make my own chickpeas from dried beans in order to cut out the extra salt.

Chickpea, Chorizo, and Kale Soup
Serves 4-6

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1/2 lb dried chickpeas
14 oz package of chorizo
1 medium onion, diced
6 cloves garlic, minced
1-2 tbsp dried thyme
1 can of other beans (I used black, but white beans will be good too)
4-6 cups chicken broth
2 tbsp white wine vinegar
1 large bunch kale
Olive oil
Salt and pepper

Place chickpeas in water to soak overnight. After soaking, drain and rinse them, then boil them in a large saucepan until cooked through. (This may take up to an hour). Alternatively, you can open a can or two of chickpeas and rinse them. šŸ™‚

Take chorizo out of its skin and place in the bottom of the stock pot. Brown the chorizo, breaking it up as it cooks. Remove from pot.

Add onion to the stock pot and chorizo drippings. If too dry, can add a little olive oil. Cook the onions until translucent, about 8-10 minutes. Stir in garlic, thyme, the chickpeas and beans. Heat for 1 minute to get fragrant. Add the broth and bring to a boil. Once boiling, turn the heat down so the soup simmers, cover and cook for half an hour.

Wash the kale and pull bite-sized leaves off the stems. Gradually stir into soup, allowing the kale to turn bright green and become wilted. Stir in the vinegar and the olive oil, and add salt and pepper to taste.

Sometimes after a few day of a soup I get tired of them, but this was one I looked forward to eating all week! Enjoy!

Beth

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