This stew originated as a recipe from www.cookinglight.com, but has been adapted over time and made our own. Although we frequently can get great chorizo from our friends at Ratinaud, we love the taste that Chris Brothers’ pepperoni adds to the soup. Naturally-smoked, it actually makes us feel like our stew has been cooked over a real wood fire.
For the original, search Chickpea-Kale Stew with Chorizo at www.cookinglight.com
For our version, here’s how we changed it:
15ml/1 T olive oil
3 large onions, diced
6 cloves garlic, minced
2oz/60g Chris Brothers pepperoni, diced
Stems of one large bunch of kale, reserve and chop the leaves
Cook these ingredients til soft.
3c/750 ml cooked chickpeas with liquid (we precook without salt and freeze in tubs)
3c/750ml unsalted turkey broth (again, we make homemade and freeze whenever we roast…anything)
Bring to simmer, cover, and stir occasionally for 30 minutes.