July 31, 2016
Comfort Food, Soups/Stews, Vegetables,
Kale, Potatoes , Budget-Friendly, Quick Meals, Winter, Weeknight Meals, Stove Top, Gluten-Free, Non-Dairy, Wine more
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"From one of our national supermarkets and their monthly magazine, looks like a hearty meal in its own right."
In a large heavy pot, heat oil over medium-high heat and add corizo and saute for 3 minutes or until golden brown and then add onion, all but 1 teaspoon of garlic, paprika and saffron and cook for 4 minutes or until onion is tender.
Add stock and wine and season with salt and bring to a boil over high heat and then add potatoes and kale and reduce heat to medium low and simmer for 20 to 25 minutes or until potatoes and kale are tender.
Stir in chickpeas and tomato paste and cook for about 3 minutes or until chickpeas are hot and season soup with salt and pepper.
In a small bowl, whisk mayonnaise, lemon zest, 2 tablespoon of lemon juice and remaining 1 teaspoon of garlic and season aioli with salt and pepper to taste.
Ladle soup into bowls and serve with crusty bread and a spoonful of the aioli.
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