Simmer Spanish chorizo with chunks of potato, kale, chickpeas, garlic and white wine for the ultimate winter warmer. Recipe by Curtis Stone.
- In a large heavy pot, heat oil over medium-high heat. Add chorizo and sauté for 3 mins or until golden brown. Add onion, all but 1 teaspoon of garlic, paprika and saffron and cook for 4 mins or until onion is tender. Add stock and wine and season with salt. Bring to a boil over high heat. Add potatoes and kale and reduce heat to medium-low. Simmer for 20-25 mins or until potatoes and kale are tender.
- Stir in chickpeas and tomato paste and cook for about 3 mins or until chickpeas are hot. Season soup with salt and pepper.
- In a small bowl, whisk mayonnaise, lemon zest, 2 tablespoons of lemon juice and remaining 1 teaspoon of garlic. Season aioli with salt and pepper.
- Ladle soup into bowls. Serve with bread and a spoonful of aïoli.
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Mixing Bowl Set
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