Chorizo, Chickpea & Sweet Potato Soup

October 27th, 2010 | Filed under: entree, recipe, sides & bites | Tags: chickpeas, chorizo, kale, soup, sweet potatoChorizo, Chickpea & Sweet Potato Soup

I love dishes that are a bit surprising. Foods that are sweet, smoky and spicy all at the same time. Ones that have texture and flavor and smell wonderful. This soup is all of those things. The potatoes make it creamy, the chorizo adds a smoky undertone and chewy niblets, and the chickpeas anchor the dish and give it a nice heft.

Chorizo, Chickpea & Sweet Potato Soup

It’s an easy soup. One of those things that come together fairly quickly, freezes well and you can eat all week long. A soup that makes bringing your lunch to work actually exciting and keeps you warm when it’s too chilly outside.

 

Chorizo, Chickpea & Sweet Potato Soup

1 tbsp. olive oil, plus more for drizzling
2 oz. Spanish chorizo, casing removed and diced
1 small yellow onion, diced
2 15 oz. cans chickpeas, drained and rinsed
2 sweet potatoes, peeled and roughly diced
4 cups chicken stock
5 cloves roasted garlic (or 3 cloves raw garlic), smashed
1 bunch Lacinato (or Black) Kale, chopped (about 3 cups)
1/2 tsp. cayenne pepper

Set a large pot over medium heat. Once it’s hot, heat the olive oil and add the chorizo. Saute for a couple of minutes until the fat just begins to render. Add the onions and cook for an additional 5 – 6 minutes, until the onions begin to turn translucent.

Add the chickpeas and saute for about 8 – 10 minutes, or until the chickpeas start to toast and slightly stick to the bottom of the pan. Add the sweet potatoes, garlic, cayenne pepper and stock then reduce to medium-low and simmer for 20 minutes.

Using an immersion blender, pulse the soup to break up the larger potato pieces. If you don’t have one, you can also use a potato mashed or potato ricer to mash the potato pieces into the broth.

Add the kale and simmer for an additional 10 minutes. Ladle into bowls and top with a drizzle of olive oil.

Makes 6 servings.

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20 Comments

20 Comments on “Chorizo, Chickpea & Sweet Potato Soup”

  1. 1Jennifer @ Maple n Cornbread said at 9:32 am on October 27th, 2010:This sounds like a fabulous soup for today- rainy and cold! Love the use of chickpeas in this!
  2. 2Bria said at 9:42 am on October 27th, 2010:this looks phenomenal, almost healthy even. It has greens and sweet potatoes, that counts as healthful right? I will definitely have to try this soon!
  3. 3Splendid Sass said at 9:57 am on October 27th, 2010:Wow! I will have to try this .
    Teresa
  4. 4Julie Anne Rhodes said at 10:29 am on October 27th, 2010:Duh! Why didn’t I dream this one up? I love chorizo and kale together. On my to make list once it cools off again here, and thank you for the constant inspiration.
  5. 5Anne said at 4:26 pm on October 28th, 2010:Chorizo and sweet potato sounds like a perfect combo..will definitely try this. I particularly love Spanish chorizo and am nuts about kale so I think this soup is especially made for me!
  6. 6Misty B said at 7:00 am on October 29th, 2010:Looks delish!! Would you recommend a decent sub for chorizo for my no-piggie hubby? 🙂
  7. 7mel said at 7:09 am on October 29th, 2010:Misty – I would try some chicken andouille sausage and maybe add a tsp or two of smoked paprika.
  8. 8Oui, Chef said at 7:10 am on October 29th, 2010:One of the things I love best about Fall is that it ushers in SOUP season. This one hits all the right flavor and texture notes for me. – S
  9. 9Smetana said at 11:12 am on October 29th, 2010:Good stuff. Though I added some beetroot from the fridge. Cheers from Finland.
  10. 10Maven said at 1:14 pm on October 31st, 2010:I am a big fan of soup and am always on the lookout for a new recipe. This one sounds awesome.
  11. 11Liz said at 5:45 am on November 1st, 2010:That sounds divine! I love soup season and am always on the hunt for a good soup to make. I especially love that this comes together in a flash… sometimes you want soup but you don’t want to cook it for three hours, you know? The colors are also phenomenal. You can’t beat a dish that tastes great and delivers a visual punch.
  12. 12Nicole said at 2:01 pm on November 2nd, 2010:If this were on a menu in a restaurant, I would so order it. This might be just the trick to get my husband to eat sweet potatoes!
  13. 13Kerry said at 4:34 pm on November 2nd, 2010:This was easy and awesome. I forgot the cayenne but that was okay because the chorizo made it plenty spicy for my taste. I’ll make this all winter.
  14. 14Stephanie said at 6:17 am on November 3rd, 2010:Yum! I have been on such a soup kick lately, and this looks delicious. Especially with the chorizo and chickpeas — I love food with different flavors and textures.
  15. 15Angharad said at 2:20 pm on November 3rd, 2010:What a wonderful sounding soup! Anything with chorizo in it has me smitten but I LOVE the addition of sweet potato! C’est magnifique.
  16. 16Eric&Tiffany said at 11:47 am on November 8th, 2010:Wow, that looks delightful. I’ve made chorizo and sweet potato soup before, and chorizo and bean soup before, so I don’t know why I never thought of all three together. Delightful!
  17. 17Vicki in GA said at 4:48 pm on November 11th, 2010:Today UPS delivered a box of linguica I ordered from up north.
    I’m envisioning your recipe using linguica instead of chorizo.Have you made caldo verde? Great recipe using Kale, potatoes, and Linguica.
  18. 18Marleen said at 4:36 am on November 22nd, 2010:I’ve tried it 2 times now. The first time I used pumpkin instead of sweet potato (our local supermarket doesn’t have any). 2nd time round I just had to try it with the potato. Well, both are yummie!
    This will definitely became a family favorite.
  19. 1920 Cold-Weather Urban Homesteading Projects and Some Heavy Breathing « The Alchemist said at 2:45 pm on November 22nd, 2010:[…] salad (link)–I  actually like it better without the bread crumbs–or this delicious Chorizo, Chickpea, & Sweet Potato Soup (with […]
  20. 20Amanda said at 8:39 am on November 26th, 2010:Looking forward to trying this over the weekend. It’s been on must-make list since it was first posted in October.

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