Chickpea Soup With Shredded Kale and Chorizo

I am a big fan of chickpeas and chorizo so this sounds like a good bet. I found this recipe in February 2008 copy of the British cookery magazine, Olive.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 25  fluid ounces  chicken stock
• 1  teaspoon olive oil
• 1  onion, chopped
• 2  garlic cloves, chopped
• 2 (15 ounce) cans chickpeas, drained
• 1  dried chili, chopped
• 5  ounces  curly kale, shredded
• 4  slices chorizo sausage, shredded

Directions

1. Fry the onion and garlic in the olive oil in a large pan.
2. Add the chickpeas,chicken stock and chilli.
3. Cook for about 10 minutes.
4. Stir in the kale and cook for 3 minutes.
5. Spoon into bowls and top with the chorizo.