chorizo, kale and chickpea soup (caldo verde)
I was inspired to cook this after a trip to Lisbon, when I discovered that Portuguese food is incredibly tasty and yet so under-represented in the culinary world - which perhaps is also what makes it so intriguing. This dish is perfect as a midweek winter supper, and is yum with a chunk of crusty bread. What also makes the dish great is that it is pretty cheap and simple to make, and contains kale - a trendy superfood that is delicious in soups, stir-fries and even in crispy 'chip' form.
Makes: 3 generous servings (4 if starter)
- Heat olive oil, add onions and chorizo and fry for 8-10 minutes til golden brown. Add garlic and potatoes and fry for another 5 mins, stirring.
- Add stock, kale, bay leaves and paprika and bring to the boil.
- Drop to a simmer and cover for 45 mins to an hour, til the potatoes are soft and tender.
- Serve immediately with a garnish of parsley and a chunk of crusty bread.
- good glug of olive oil
- 250 g chorizo, diced into chunks
- 6 new potatoes, peeled and diced
- 4 big leaves of curly kale, sliced - including stalks
- 1 heaped tsp of smoked paprika
- 1 can of chick peas, drained and rinsed
- 1 litre of hot vegetable stock
- 1 bunch of flat-leaf parsley, finely chopped
- 1 medium onion, finely chopped
- 4 cloves of garlic, crushed
- 2 bay leaves