• 1 tablespoon olive oil
  • 3/4 pound Spanish chorizo (preferred brand Gaspar’s Chourico or D’Artagnan)
  • 1 to 2 cloves garlic, finely chopped
  • 1 28-ounce can stewed tomatoes
  • 1 14-ounce can chickpeas, drained
  • 1 quart chicken stock
  • 1 large bunch flat-leaf or Tuscan kale, stemmed and cut into 1/2-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.