Sweet Potato Soup with Chorizo, Chickpeas, and Kale
Yields 1 serving
from Joe Yonan, Food and Travel editor at The Washington Post
1 cup Sweet Potato Soup Base, defrosted if frozen
½ - ¾ cup water or vegetable stock
1 (3-4 ounce) link fresh Mexican chorizo
1 cup cooked chickpeas, preferably homemade, rinsed and drained
4-5 leaves Tuscan kale (sometimes called black, dinosaur, or lacinato kale), stripped from the stem and torn into bite-size pieces
Pour soup base into a small saucepan set over medium heat. Whisk in ½ cup water and cook until soup is bubbling hot, 3-4 minutes. Add more water if you prefer thinner soup. Reduce heat to low, cover, and keep hot.
Heat a medium skillet over medium-high heat. Slice through chorizo casing and squeeze sausage into skillet. Cook, breaking it up with a spoon, until chorizo's fat starts to melt, 1-2 minutes. Add chickpeas and cook until the chorizo and chickpeas brown, 4-6 minutes. Add the kale and stir-fry until kale wilts slightly and brightens in color, 1-2 minutes.
Pour the soup base into a soup bowl, top with the chorizo mixture, and eat.