Kale and Chickpea Soup
['1 medium onion, chopped (1 cup)', '2 garlic cloves, chopped', '1 Turkish or 1/2 California bay leaf', '1 teaspoon salt', '1/8 teaspoon black pepper', '2 tablespoons extra-virgin olive oil', '1 large boiling potato(3/4 lb), peeled and cut into 1/2-inch pieces', '3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)', '3 1/2 cups reduced-sodium chicken broth (28 fl oz)', '2 cups water', '1 (14-oz) can chickpeas, rinsed and drained', '1/4 lb Spanish chorizo (cured spiced pork sausage)', 'casing discarded and sausage cut into 1/4-inch dice (1 cup)']
Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
​
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.