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In a large Dutch oven or pot over medium heat, heat the olive oil and add the chorizo and cayenne pepper.
Sauté until the chorizo begins to brown, about 3 – 4 minutes.
Add the potatoes and onions and sauté for 3 – 5 minutes, then cover the pot for 5 minutes.
Add the garlic, bay leaves, chickpeas, tomatoes, chicken stock, red pepper flakes, salt, and pepper.
Bring to a boil, then reduce heat to low, cover the pot, and let simmer for 20 – 30 minutes or until the potatoes are tender, stirring occasionally.
Add the kale and allow to simmer 5 minutes more before serving.
Dan’s mom makes a delicious spicy chorizo and kale soup. Since cooler weather is upon us, we got her recipe and have made several batches in the past week. This is a hearty, comforting soup that is perfect for a chilly day.