Best 10 Chickpea Soup With Shredded Kale And Chorizo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Chickpea soup with shredded kale and chorizo is a delicious and nutritious dish that is perfect for a quick and easy meal. It is packed with flavor and a variety of textures, making it a satisfying and enjoyable dish. The chickpeas provide a hearty base for the soup, while the kale adds a pop of color and a boost of nutrients. The chorizo adds a smoky and spicy flavor that perfectly complements the other ingredients. This soup is a great way to warm up on a cold day or to enjoy as a light and flavorful lunch or dinner.

Let's cook with our recipes!

KALE AND CHORIZO SOUP



Kale and Chorizo Soup image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 13

1 1/2 pounds chorizo sausage, sliced in 1/2-inch slices
1 cup chopped onions
2 tablespoons minced garlic
2 large white potatoes, peeled and diced
3 quarts of chicken stock
4 cups kale, rinsed, stemmed, and cut into 1-inch strips
2 bay leaves
1/4 teaspoon dried thyme
Pinch of crushed red pepper
1/4 cup finely chopped parsley
6 tablespoons chiffonade of fresh mint
Small loaf of crusty bread
2 tablespoons olive oil

Steps:

  • In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread.

APRIL'S SPICY CHICKPEA SOUP WITH KALE



April's Spicy Chickpea Soup with Kale image

My friend April made this soup for me one afternoon when visiting. I loved it so much, I asked her how she made it and now make it often for myself. It's easy, wholesome, and can be adjusted to personal tastes easily. Enjoy!

Provided by Linda

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 40m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
2 teaspoons cumin seeds
½ teaspoon red pepper flakes
1 medium onion, minced
1 large carrot, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
4 cups chicken broth
1 (15 ounce) can chickpeas - rinsed, drained, and lightly smashed
1 small bunch kale, chopped
salt and ground black pepper to taste
½ cup finely chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese, or to taste

Steps:

  • Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.
  • Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 33.3 g, Cholesterol 7.2 mg, Fat 6.3 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 0.9 g, Sodium 1507.2 mg, Sugar 3.7 g

PASTA WITH CHORIZO, CHICKPEAS AND KALE



Pasta With Chorizo, Chickpeas and Kale image

Packed with the intense flavors of garlic, paprika and salt, dried chorizo sets the flavor profile of this pasta. First, the chorizo sears in a skillet to render some of its fat and flavor, then chickpeas, scallions and kale soak up its spices. Salty Manchego cheese maintains the Spanish vibes, but Parmesan or pecorino work equally well. While eight ounces of pasta might not seem like a lot, meaty chickpeas and hearty kale complete the dish.

Provided by Dawn Perry

Categories     dinner, easy, quick, weeknight, beans, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and black pepper
8 ounces fusilli or other short pasta
1/4 cup olive oil, plus more for drizzling
7 to 8 ounces dried chorizo, thinly sliced
1 (15-ounce) can chickpeas, drained and rinsed
1 bunch scallions (6 to 8), thinly sliced
1 bunch curly kale, collard greens or mustard greens, stems removed, leaves torn into bite-size pieces
Shaved Manchego, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
  • Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.
  • Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.
  • Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.
  • Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.

CHICKPEA AND CHORIZO SOUP



Chickpea and Chorizo Soup image

This simple Spanish-style Chickpea and Chorizo soup is a favorite at our house, making an appearance at least once a month (if not more!) during the chilly months. The recipe starts off simply--sliced Spanish-style chorizo sauteed with onions and garlic until fragrant. Then you add some rinsed canned chickpeas, tomatoes, a few spices, and chicken broth, and let the whole thing simmer for about half an hour or so. And that's really it! Serve it up right away or divide into batches for lunch tomorrow. This thing can be heated and reheated half a dozen times, and it always tastes fantastic. A chunk of crusty bread is optional, but definitely recommended.

Provided by Alejandra Ramos

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1/2 pound Spanish-style cured chorizo, sliced
1 large onion, diced
3 large garlic cloves, crushed
1 tablespoon smoked Spanish paprika
1 teaspoon ground cumin
1/4 teaspoon ground cayenne (optional)
Two 15-ounce cans low-sodium chickpeas, drained and rinsed
One 36-ounce can whole tomatoes
1 quart low-sodium chicken broth
Kosher salt and freshly ground black pepper
Crusty bread, for serving (optional)

Steps:

  • Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.

KALE & CHORIZO SOUP



Kale & Chorizo Soup image

Make and share this Kale & Chorizo Soup recipe from Food.com.

Provided by rghinkle

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

600 g chorizo sausages
1 onion
1 tablespoon olive oil
2 cloves garlic
1 kg potato
200 g chopped kale
1 liter chicken stock
1 pinch salt
1 pinch pepper

Steps:

  • Dice the onion and finely chop the garlic.
  • Wash the kale and remove the stems.
  • Peel and dice the potatoes.
  • Thickly slice the sausage.
  • Heat the oil and cook the onion and sausage over a low heat for about 20 minutes until soft.
  • Stir in the garlic and potatoes and cook for a further 10 minutes.
  • Add the kale leaves and cover with the stock.
  • Simmer for 30 minutes adding more stock to keep everything covered.
  • Season to taste and serve with crusty bread.

CHORIZO & CHICKPEA SOUP



Chorizo & chickpea soup image

Sizzling Chorizo & chickpea soup

Provided by Good Food team

Categories     Dinner, Lunch, Soup, Supper

Time 15m

Number Of Ingredients 7

400g can chopped tomato
110g pack of chorizo sausage (unsliced)
140g wedge Savoy cabbage
sprinkling dried chilli flakes
410g can chickpea , drained and rinsed
1 chicken or vegetable stock cube
crusty bread or garlic bread, to serve

Steps:

  • Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
  • Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

Nutrition Facts : Calories 366 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 4.26 milligram of sodium

CURRIED KALE & CHICKPEA SOUP



Curried kale & chickpea soup image

Rustle up this budget-friendly, healthy soup for a nourishing, easy midweek meal. It's packed with kale, chickpeas, sweet potato and plenty of flavour

Provided by Anna Glover

Categories     Lunch, Starter, Supper

Time 35m

Number Of Ingredients 14

1 tsp rapeseed or coconut oil
1 onion, chopped
1 tbsp grated ginger
2 garlic cloves, crushed
1 sweet potato (about 200g), peeled and cut into 2cm cubes
1 tsp turmeric
2 tsp ground cumin
2 tbsp medium or hot curry powder
400g can chickpeas, rinsed
150ml low-fat coconut milk
500ml vegetable stock (see tip, below)
160g kale, chopped
1 lime, juiced
1 red chilli, finely chopped (optional)

Steps:

  • Heat the oil in a large pan and fry the onion for 5 mins. Add the ginger and garlic, fry for 1 min more, then stir in the sweet potato, spices and chickpeas. Cook for another 5 mins, adding a little water if the spices stick to the pan.
  • Pour in the coconut milk and 400ml of the stock, then bring to a simmer and cook for 8 mins. Season, then transfer a quarter of the soup to a blender and whizz until smooth. Pour in the reserved stock to loosen, if needed, then add back to the pan with the remaining soup. Stir in the kale and cook for 5 mins. Add the lime juice, then ladle into bowls and scatter over the chilli, if you like.

Nutrition Facts : Calories 336 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 10 grams fiber, Protein 16 grams protein, Sodium 0.9 milligram of sodium

CHORIZO AND CHICKPEA SOUP



Chorizo and Chickpea Soup image

The chorizo sausage adds its own spice to the broth, creating delicious flavor without any extra seasonings. And while it's cooking, the whole house smells amazing. -Jaclyn McKewan, Lancaster, New York

Provided by Taste of Home

Categories     Lunch

Time 8h30m

Yield 1-1/2 quarts.

Number Of Ingredients 7

3 cups water
2 celery ribs, chopped
2 fully cooked Spanish chorizo links (3 ounces each), cut into 1/2-inch pieces
1/2 cup dried chickpeas or garbanzo beans
1 can (14-1/2 ounces) petite diced tomatoes, undrained
1/2 cup ditalini or other small pasta
1/2 teaspoon salt

Steps:

  • Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes longer., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 180 calories, Fat 8g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein. Diabetic Exchanges

VEGAN KALE AND CHICKPEA SOUP



Vegan Kale and Chickpea Soup image

A warm vegan soup that my whole family loves. Totally quick and easy, and super healthy to boot! Add more kale if you don't have picky eaters! Four cups of kale and curry is on the mild side, you can always add more to your taste. We've also served this over leftover pasta for the kids. They love it!

Provided by rgansle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 45m

Yield 4

Number Of Ingredients 9

cooking spray
1 teaspoon minced garlic
¼ cup minced onion
1 quart vegetable broth, divided
4 cups chopped kale leaves
1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
1 cube vegetable bouillon (such as Edward and Sons® Gluten-free)
¼ teaspoon curry powder
1 cup almond milk

Steps:

  • Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
  • Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 31 g, Fat 2.5 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 0.2 g, Sodium 741.1 mg, Sugar 5.5 g

KALE AND CHICKPEA SOUP



Kale and Chickpea Soup image

Categories     Soup/Stew     Potato     Quick & Easy     Sausage     Kale     Chickpea     Winter     Gourmet

Yield Makes 6 main-course or 8 first-course servings

Number Of Ingredients 12

1 medium onion, chopped (1 cup)
2 garlic cloves, chopped
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
1 large boiling potato(3/4 lb), peeled and cut into 1/2-inch pieces
3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)
3 1/2 cups reduced-sodium chicken broth (28 fl oz)
2 cups water
1 (14-oz) can chickpeas, rinsed and drained
1/4 lb Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (1 cup)

Steps:

  • Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your soup. Look for ripe tomatoes, sweet onions, and flavorful chorizo.
  • Don't be afraid to experiment with different types of beans: Chickpeas are a classic choice for this soup, but you can also use other beans, such as black beans, kidney beans, or cannellini beans.
  • Add some greens to your soup: Kale is a great choice, but you can also use spinach, collard greens, or Swiss chard. Greens add a pop of color and nutrition to your soup.
  • Season your soup to taste: Salt and pepper are essential, but you can also add other spices, such as cumin, paprika, or chili powder. Taste your soup as you go and adjust the seasonings accordingly.
  • Serve your soup with crusty bread or a side salad: This will help to round out the meal and make it more satisfying.

Conclusion:

This chickpea soup with shredded kale and chorizo is a delicious and hearty meal that is perfect for a cold night. It is also a great way to use up leftover chicken or chorizo. With its simple ingredients and easy-to-follow instructions, this soup is sure to become a family favorite. So next time you're looking for a quick and easy meal, give this chickpea soup a try. You won't be disappointed!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #soups-stews     #beans     #vegetables     #easy     #dinner-party     #chick-peas-garbanzos     #meat     #greens     #presentation     #served-hot

Related Topics