Chorizo and Chickpea Soup
Total Time: 45 minutesYield: 6 Servings
Source: onehungrymama.com
Category: Soup
Ingredients
1 teaspoon Olive Oil1 cup Dried Chorizo (cubed)
3 whole Celery Stalks
4 cloves Garlic (minced)
1 whole Onion (chopped)
15 ounces Chickpeas (canned, drained and rinsed)
4 whole Kale Leaves (chopped)
6 cups Chicken Broth
1 1⁄4 cup Water
14 ounces Diced Tomatoes (canned, fire-roasted)
1 teaspoon Chicken Bouillon Powder
1⁄2 teaspoon Salt
1⁄2 teaspoon Ground Black Pepper
1⁄3 cup Israeli Couscous
Directions
- Coat the bottom of a heavy pan or large dutch oven set over medium heat with oil. Once hot, add chorizo and cook until brown.
- Add celery, garlic, and onion; saute until the vegetables are fragrant and soft and the onions translucent. If chorizo doesn’t release enough fat to keep the bottom of the pot well coated, add more olive oil, teaspoon by teaspoon.
- Add chickpeas and kale. Cook until the greens wilt.
- Add broth, tomatoes, chicken bouillon, and water. Bring just to a boil, then reduce heat to medium-low and simmer for 20 minutes. Add couscous and simmer for 10 more minutes.
- Season with salt and pepper. Serve immediately.