122. chickpea, chorizo and kale soup.

I had this soup at a potluck this weekend and it was amazing. It’s actually not a vegan (or vegetarian) soup, but I veganized it and its so so yummy. Even milo had three bowls. It took about ten minutes to prep it and get it going, then i let it simmer for about 20. So its a great weeknight soup to throw together – with all ingredients I had on hand!

  • 1 can chickpeas
  • 1 teaspoon turmeric
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 6 ounces vegetarian chorizo
  • 5 cloves garlic, minced
  • 2 1/2 cups water
  • 2 cups vegetable broth
  • 2 bay leaves
  • 1 bunch kale, shredded
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • Dash cayenne pepper
  1. Place oil in large skillet over medium-high heat. Add onions. Sauté until onions are tender, about three minutes. Add chorizo and garlic. Sauté for about two more minutes. Add tumeric.
  2. Add water, veg broth, bay leaves and chickpeas. Bring to a boil. Reduce heat.
  3. Add kale and seasoning. When kale begins to wilt, remove from heat and serve.

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