KALE AND CHICKPEA SOUP
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.
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Daniel Vazquez
[email protected]This soup looks delicious. I'm going to pin it for later.
sumayya Muhammad Adamu
[email protected]I'm going to try making this soup this weekend.
Ricardo Balondo
[email protected]This soup is a great way to warm up on a cold day.
Kakki Faizan
[email protected]I followed the recipe exactly and the soup turned out great. I will definitely be making this again.
Ariyan baloch
[email protected]This soup is a bit bland for my taste. I would add more spices next time.
Sarik Mekrani
[email protected]I added some extra vegetables to this soup, like carrots and celery. It turned out great!
Michael Calvin
[email protected]This soup is a great way to use up leftover kale. It's also a great source of protein and fiber.
MD SHORIF BOSS
[email protected]I'm not a big fan of kale, but I really enjoyed this soup. The chickpeas and spices balanced out the flavor of the kale perfectly.
Bishwash Niraula
[email protected]This soup is delicious and healthy. I love the combination of kale and chickpeas.
Luckyy
[email protected]I've made this soup several times and it's always a crowd-pleaser. It's easy to make and packed with flavor.
Saad MsaadKING
[email protected]This soup was a hit with my family! The flavors of the kale, chickpeas, and spices blended perfectly. The soup was also very filling and nutritious.