Soup is one of my favorite types of recipe to create. I love that you can throw a bunch of stuff in a pot, cook it together for a bit, and, like magic, it’s so tasty you always want a second bowl. Maybe Stone Soup had an outsized influence on my culinary growth. I did love that story as a kid.
Chorizo & Chickpea Stew Hack
One of my favorite soup hacks is adding sausage as the base of a soup. Sausage is already super seasoned. It’s a one-ingredient powerhouse that adds protein and flavor with one punch. In the case of this chorizo and chickpea stew, the chorizo adds a smoky, spicy base flavor which I amp up with an extra dose of smoked Spanish paprika. The chickpeas, potatoes, and kale make the stew very hearty and healthy (all that fiber!)
♥ Related: Sausage Soup with Red Lentils
There are two types of chorizo: dry cured and fresh (raw). For this recipe, find the fresh version. I’ve found success using either pork or turkey chorizo. If you can’t find it in your local grocery store, it’s pretty easy to make at home. Here’s a good recipe. And, I know that Trader Joes has a vegan chorizo which would make this a recipe easily adaptable for my vegan pals.
If you don’t like kale, leave it out. You could also substitute spinach but add the spinach in the last couple of minutes of cooking. It doesn’t need much time to cook.
♥ Related: Kielbasa Soup with Kale & Beans
I just know chorizo and chickpea stew will be in heavy rotation this winter helping to keep me warm and healthy.
Chorizo & Chickpea Stew
- 1 tbsp olive oil
- 1 lb fresh chorizo sausage removed from casing
- ½ medium onion diced small
- 2 medium carrots diced small
- 2 cloves garlic minced
- 1 tbsp smoked sweet Spanish paprika
- ½ tbsp ground cumin
- 1 tsp dried thyme
- 2 tbsp tomato paste
- 1 tsp salt
- 28 oz crushed tomatoes
- 2 cups chicken stock
- 1 potato 1/2 inch dice
- 4-6 cups kale stems removed and chopped into bite sized pieces
- 15 oz canned chickpeas drained
- kosher salt to taste
- black pepper to taste
- Heat a medium Dutch oven or soup pot over medium-high heat. Once the pan is hot, add the olive oil. Then add the chorizo. Stir it around to break up the sausage and let it brown. This should take about 5-7 minutes. Once the sausage is browned, remove it from the pan. Also remove any oil in excess of about a tablespoon (just eyeball it!)
- Put the pot back over the heat and add the onion and carrot. Also add a good pinch of kosher salt. Sweat in the remaining oil until the vegetables are tender and the onion is turning translucent. Add the garlic, paprika, cumin, and thyme. Cook another minute while stirring.
- Add the tomato paste. Stir well to coat all of the vegetables and cook for about 2 minutes to brown the paste.
- Add the crushed tomatoes and chicken stock. Also add the potatoes. Bring to a boil and then reduce to a strong simmer. Simmer for 15 minutes uncovered.
- After 15 minutes, add the kale. It will seem like there is too much kale for the pot, but just keep adding slowing and it will wilt enough to get all of the kale in the pot. Bring to a simmer and simmer for 20-30 more minutes until the potatoes and kale are both tender.
- Once the kale and potatoes are tender, add the chickpeas and give the soup a stir. Taste. If the soup needs more seasoning, add more salt and pepper. Then serve.
Things You Might Need For This Recipe
Sweet Smoked Spanish Paprika
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