• 1 medium onion, chopped (1 cup)

  • 2 garlic cloves, chopped

  • 1/2 bay leaf

  • 1 t salt

  • 1/8 t black pepper

  • 2 T 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 c reduced-sodium chicken broth (28 fl oz)

  • 2 c 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 cu


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.


6 main, 8 first course

Prep Time

20 min

Cook Time

45 min


Source 200410594858