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I love dishes that are a bit surprising. Foods that are sweet, smoky and spicy all at the same time. Ones that have texture and flavor and smell wonderful. This soup is all of those things. The potatoes make it creamy, the chorizo adds a smoky undertone and chewy niblets, and the chickpeas anchor the dish and give it a nice heft.
It’s an easy soup. One of those things that come together fairly quickly, freezes well and you can eat all week long. A soup that makes bringing your lunch to work actually exciting and keeps you warm when it’s too chilly outside.
1 tbsp. olive oil, plus more for drizzling
2 oz. Spanish chorizo, casing removed and diced
1 small yellow onion, diced
2 15 oz. cans chickpeas, drained and rinsed
2 sweet potatoes, peeled and roughly diced
4 cups chicken stock
5 cloves roasted garlic (or 3 cloves raw garlic), smashed
1 bunch Lacinato (or Black) Kale, chopped (about 3 cups)
1/2 tsp. cayenne pepper
Set a large pot over medium heat. Once it’s hot, heat the olive oil and add the chorizo. Saute for a couple of minutes until the fat just begins to render. Add the onions and cook for an additional 5 – 6 minutes, until the onions begin to turn translucent.
Add the chickpeas and saute for about 8 – 10 minutes, or until the chickpeas start to toast and slightly stick to the bottom of the pan. Add the sweet potatoes, garlic, cayenne pepper and stock then reduce to medium-low and simmer for 20 minutes.
Using an immersion blender, pulse the soup to break up the larger potato pieces. If you don’t have one, you can also use a potato mashed or potato ricer to mash the potato pieces into the broth.
Add the kale and simmer for an additional 10 minutes. Ladle into bowls and top with a drizzle of olive oil.
Makes 6 servings.
This sounds like a fabulous soup for today- rainy and cold! Love the use of chickpeas in this!
this looks phenomenal, almost healthy even. It has greens and sweet potatoes, that counts as healthful right? I will definitely have to try this soon!
Wow! I will have to try this .
Teresa
Duh! Why didn’t I dream this one up? I love chorizo and kale together. On my to make list once it cools off again here, and thank you for the constant inspiration.
Chorizo and sweet potato sounds like a perfect combo..will definitely try this. I particularly love Spanish chorizo and am nuts about kale so I think this soup is especially made for me!
Looks delish!! Would you recommend a decent sub for chorizo for my no-piggie hubby? :)
Misty – I would try some chicken andouille sausage and maybe add a tsp or two of smoked paprika.
One of the things I love best about Fall is that it ushers in SOUP season. This one hits all the right flavor and texture notes for me. – S
Good stuff. Though I added some beetroot from the fridge. Cheers from Finland.
I am a big fan of soup and am always on the lookout for a new recipe. This one sounds awesome.
That sounds divine! I love soup season and am always on the hunt for a good soup to make. I especially love that this comes together in a flash… sometimes you want soup but you don’t want to cook it for three hours, you know? The colors are also phenomenal. You can’t beat a dish that tastes great and delivers a visual punch.
If this were on a menu in a restaurant, I would so order it. This might be just the trick to get my husband to eat sweet potatoes!
This was easy and awesome. I forgot the cayenne but that was okay because the chorizo made it plenty spicy for my taste. I’ll make this all winter.
Yum! I have been on such a soup kick lately, and this looks delicious. Especially with the chorizo and chickpeas — I love food with different flavors and textures.
What a wonderful sounding soup! Anything with chorizo in it has me smitten but I LOVE the addition of sweet potato! C’est magnifique.
Wow, that looks delightful. I’ve made chorizo and sweet potato soup before, and chorizo and bean soup before, so I don’t know why I never thought of all three together. Delightful!
Today UPS delivered a box of linguica I ordered from up north.
I’m envisioning your recipe using linguica instead of chorizo.
Have you made caldo verde? Great recipe using Kale, potatoes, and Linguica.
I’ve tried it 2 times now. The first time I used pumpkin instead of sweet potato (our local supermarket doesn’t have any). 2nd time round I just had to try it with the potato. Well, both are yummie!
This will definitely became a family favorite.
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Looking forward to trying this over the weekend. It’s been on must-make list since it was first posted in October.
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This looks and sounds fabulous. I’ll make it this week, since spring is clearly not ready to show up here in Wisconsin. I might leave the kale out and serve the soup with kale chips, since we’re currently obsessed with then in our house.