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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)

Method:

  1. 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.
  2. Add stock, kale, bay leaves and paprika and bring to the boil.
  3. Drop to a simmer and cover for 45 mins to an hour, til the potatoes are soft and tender.
  4. Serve immediately with a garnish of parsley and a chunk of crusty bread.

 

 

 

 

 

 

 

 

 

Ingredients:

  • 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