Sweet Potato, Chickpea and Chorizo Soup with Greens
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 3 cloves garlic minced
- 1 tbsp. tomato paste
- about 2 tbsp. olive oil
- 2 small or 1 large onion diced
- 1/2 sp. smoked paprika
- 1/2 sp. cumin
- 1/4 sp. (or more to taste) red pepper flakes
- 1 large sweet potato peeled and diced into 1/2 in. chunks
- 1 15 oz. can chickpeas drained and rinsed
- 4 oz. spanish chorizo sausage casing removed and thinly sliced
- about 6 c. chicken or vegetable stock (homemade or
- 1 bunch kale (i used lacinato kale any variety of kale will be fine), center stalk removed, thinly sliced
- 1 bunch spinach stems removed large leaves torn
- Carbohydrate 6.91419 g
- Cholesterol 0 mg
- Fat 0.0337855555555555 g
- Fiber 0.978844440672133 g
- Protein 0.675435555555556 g
- Saturated Fat 0.00888055555555555 g
- Serving Size 1 1 -8 (33g)
- Sodium 27.8127777777778 mg
- Sugar 5.93534555932787 g
- Trans Fat 0.0107821111111111 g
- Calories 30 calories
Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add the onions and a pinch of salt and let them sweat down until soft and translucent, about 5 minutes. Add garlic and sauté for another minute, until the garlic is fragrant. Move the onion and garlic mixture to 1 side of the pan and drop the tomato paste, paprika, cumin, and red pepper in the other side to toast for a minute. When you start smelling the toasted spices and the tomato paste has darkened slightly, stir them into the onion mixture. Add the sweet potato with a pinch of salt, the chickpeas, and chorizo to the pot. Stir to combine.Pour in enough stock to cover the sweet potatoes, chickpeas, and chorizo by about an inch. Bring to a boil, then reduce to a simmer. Simmer, partially covered, until the potatoes are nearly tender, 8-10 minutes. Add the kale, simmer for 5 minutes, then add the spinach and simmer until tender, about 2 minutes. Taste. Season, if needed, with salt and pepper.
