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Chick pea, Chorizo and Kale Stoup

Servings 2


  • 2 tablespoons oil
  • 1 red onion diced
  • 4 cloves of garlic crushed
  • 4 oz 110g chorizo sausage (can sub simular cured pork sausage)
  • 3 oz 85g purple kale
  • 14 ½ oz 400g tin crushed tomatoes
  • 15 oz 425gtin chick peas
  • 1 cup water
  • 1 tablespoon brown sugar
  • 2 tablespoons balsamic vinegar
  • salt and pepper
  • ¼ cup chopped parsley
  • sour cream/ feta/ parmesan optional


  • In a medium sized saucepan, cook garlic and red onion in oil over a medium heat till soft. Add chorizo and cook for 5 minutes. Add kale and cook until wilted.
  • Add tinned tomatoes, water, brown sugar and balsamic vinegar. Then add can of chick peas and mix till combined. Season with salt and pepper. Keep on med heat for ten minutes then mix parsley through.
  • Divide into two bowls. Garnish with sour cream/feta/parmesan (optional).