- Effort: easy
- 2 tbsp olive oil
- 2 red onions, finely sliced
- 2 long red peppers, finely sliced
- 2 cooking chorizo, (preferably spicy), diced
- 1-2 tsp sweet smoked paprika
- 3 cloves garlic, roughly chopped
- 1 dried Spanish chilli
- 2 bay leaves
- 1 tbsp sherry vinegar
- 500 g tomatoes, roughly chopped
- 500 ml chicken stock
- 400 g can chickpeas, drained
- 250 g kale, trimmed and roughly chopped
For the croutons
- 3 tbsp olive oil
- 5 sprigs thyme
- 3 slices stale rugged white bread, such as sourdough or pain de campagne, cut into 2cm chunks
1. Heat the olive oil in a large saucepan and fry the onions and red peppers until softened. Add the chorizo, smoked paprika, garlic, dried chilli and bay leaves and cook until the oil is released from the chorizo.
2. Add the sherry vinegar and cook until all the liquid has evaporated. Tip in the tomatoes and pour in the stock. Simmer for about 10 minutes, then add the chickpeas and simmer for another 10 minutes.
3. Add the kale and simmer until the kale is softened.
4. For the croutons: heat the olive oil in a small frying pan and fry the thyme for 10 seconds. Add the bread and fry until golden brown. Remove and drain on kitchen paper. Discard the thyme.
5. Serve the soup in bowls topped with the croutons.
Rate This Recipe