A fabulous winter warming dish! My boys just love this hearty soup. Mostly because they adore the slightly spicy chorizo. But they also like the curly kale in this dish which makes me verrry happy ! Also a tasty vegetarian / vegan dish without the chorizo. (Inspiration Jamie Oliver).

Ingredients:  (4 servings)

1 onion (finely chopped)

3 cloves of garlic (finely chopped)

1 Tbsp olive oil

500g potatoes (scrubbed, not peeled and cut in 1cm cubes)

1 can chick peas (drainded)

optional  but nice: 1 sprig of rosemary & 2 sprigs of thyme & 1 bay leaf (tied together)

1 liter good chicken bouillon or veggie bouillon

1/2 Tbsp whole cumin (helps to digest the kale and chick peas)

150g curly kale (washed and tore in bite size pieces, without stems ),

optional: 80g of good chorizo, cut into 3mm slices

Method:

1. Heat 1 Tbsp of olive oil on a medium heat in a casserole type pan, add onions and garlic and cumin and sauté for about 5-10 mins until soft. Add a spoon or two of water if it sticks too much.

2. Add the potatoes, chick peas, optional the herbs (tied together) and cover with the chicken (or veggie) stock and simmer on low heat for about 20-30  mins until the potatoes are soft.

3. Add the kale chunks and let sit in the hot soup for about 10 mins. Cover with a lid.

4. Meanwhile fry the thinly sliced chorizo over medium heat in a pan (approx.. 4 mins on each side)

5. Add the chorizo or bacon to the soup and serve

 Enjoy!