Today’s offering is a fabulous recipe. I made it for dinner tonight – come on over! It’s great for a night when you want to cozy up.
Chickpea Soup with Kale & Chorizo
1 15-oz. can chickpeas
4 1/2 oz. lean chorizo or bulk sausage
1/2 onion, chopped
1-2 carrots, sliced
2 garlic cloves, finely chopped
1 14-oz. can chopped tomatoes with juice
5 c. water
1 bay leaf
1/4 t. thyme (dried)
1/4 t. oregano (dried)
8 oz. pumpkin, diced (or from a can)
3 potatoes, chopped
several leaves of kale, chopped (remove stems first)
salt & pepper to taste
1. Cook chorizo in a soup pot over medium-low heat 5-10 minutes, stirring frequently. Remove & drain on paper towels.
2. Pour off fat & add onion, carrot, garlic & herbs. Cook 3-4 minutes.
3. Add chickpeas, tomatoes, water, potatoes & chorizo. Bring almost to boil, reduce heat, cover & cook gently for 30 minutes.
4. Stir in pumpkin & kale. Salt & pepper to taste. Cover & continue to cook gently for 10-15 minutes or until potatoes are soft and flavors have blended. Serves 4-6. A crusty loaf of bread makes a great companion.
Here’s the funny story behind my discovery of the soup. I was visiting Santa Barbara and ate at great little soup & salad place called Fresco Cafe. They were offering this intriguing soup that seemed to combine such unusual ingredients. My friend and I really liked the soup. Later that day I was flipping through cookbooks at my brother’s house and found this recipe which the restaurant must have used. Have you ever seen this combination before? I think it’s a keeper. Enjoy! from CookShelf: Soup by Carol Clemens