Prep Time 10 minutes - Total Time 30 minutes - Serves 2
A good old hearty bowl of soup, perfect on a cold and wet day.
100 g of chorizo, diced.
100 g of smoked diced pancetta.
2 sprigs of fresh rosemary, roughly chopped.
1 small carrot, diced.
1 potato, peeled and diced.
1 stick of celery, roughly sliced.
1 tbsp of flour.
500 ml of chicken stock.
2 handfuls of sliced curly kale.
200 g chickpeas.
Into a large pot pour in a good drizzle of oil. Followed by the chorizo, pancetta, carrots, potatoes, celery, the rosemary and season. Cook over a medium heat for 10 minutes.
Mix in the flour and cook out for a couple of minutes. Then pour in the stock and bring to a boil.
Leave the soup to simmer away over a low light for 10 minutes or till the veg is soft.
Next, add the chickpeas along with the kale. Give that a couple of minutes so the peas warm-up and the kale wilts. Divide between 2 bowls and finish of with a drizzle of extra-virgin olive oil.