• 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


Serves: 4


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.