This soup goes together quickly and will warm the chilliest days!
Ingredients
about 2 Tbsp. Olive Oil
2 small or 1 large Onion, diced
3 cloves Garlic, minced
1 Tbsp. Tomato Paste
½ tsp. Smoked Paprika
½ tsp. Cumin
¼ tsp. (or more to taste) Red Pepper Flakes
1 large Sweet Potato, peeled and diced into ½ 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 low-sodium)
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
Instructions
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.
Recipe by strawberryplum at http://www.strawberryplum.com/sweet-potato-chickpea-chorizo-soup-with-greens/