Ingredients
- 2 tablespoon extra-virgin olive oil
- 260 grams chorizo sausage (diced, 2 sausages)
- 1 brown onion, chopped
- 6 garlic cloves, chopped and divided
- 3 teaspoons paprika (preferably smoked)
- 1/4 teaspoon saffron threads (crumbled)
- 6 cups low-sodium chicken stock (1.5 Litre)
- 1 cup dry white wine (250ml)
- 550 gram potatoes (Crème Gold or washed potatoes, peeled and cut into 2cm pieces)
- 175 grams kale (stemmed and coarsely chopped, from 1 bunch)
- 400 grams chickpeas (rinsed and drained)
- 1 tablespoon tomato paste
- 1/2 cup mayonnaise (150 grams)
- 1 lemon, whole (zest finely grated and juiced)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Stir in chickpeas and tomato paste and cook for about 3 minutes or until chickpeas are hot and season soup with salt and pepper.
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Step 4: 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.
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Step 5: Ladle soup into bowls and serve with crusty bread and a spoonful of the aioli.
We hope you enjoy this recipe!
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