Recently I had the very good fortune of once again enjoying some of the amazing Spanish chorizo made in Boise, Idaho where there is a very active Basque community. It had been way too long since my last bonanza, and this was just as good as I remembered!
Try throwing a few of these incredible sausages on the grill, and you will know what I am talking about. We gorged ourselves silly and could eat no more, yet I still managed to stash a few in the freezer for another day.
Yes, this lean sausage is the stuff that dreams are made of: cured pork predominantly laced with garlic and pimentón―a Spanish paprika that ranges from sweet to hot, and is often smoked. If you enjoy the nuances of smoked flavoring, this luxe seasoning is definitely worth seeking out. It has endless applications beyond beans, sauces, marinades, salad dressings…it’s even tasty on buttered popcorn.
This past weekend I knew I had another winner on my hands when I decided to whip up a quick soup with kale and garbanzo beans.
How lucky was I to have just enough Spanish chorizo in the freezer to elevate this to a world class soup? All it needed was a dash of pimentón for added depth and a splash of sherry vinegar for brightness. So simple, so stylish… so good!
Note: Spanish chorizo should not be confused with the popular Mexican varieties which tend to be softer due to a higher fat content, and flavored with cumin, chilies, and other traditional Mexican spices. Both chorizos are delicious, but they are absolutely nothing alike.
Garbanzo, Kale and Chorizo Soup
Inspired by Cooking Light magazine, September 2010
1 tbsp olive oil
½ onion, chopped
2 cloves garlic, crushed
4 oz Spanish chorizo, diced
1 carrot, peeled, diced (optional)
½ tsp oregano
½ tsp smoked paprika
1 medium Roma tomato, seeded, chopped
½ tsp salt
½ tsp black pepper
14 oz. canned garbanzo beans, drained
2 cups chicken stock
2 cups water, approximate
1 tbsp sherry vinegar
5-6 cups kale or escarole, chopped
- Over medium, heat the olive oil in a soup pot; add the onion and garlic and sauté until aromatic, 3-4 minutes. Add the chorizo, carrot, oregano and smoked paprika and cook 5 minutes.
- Stir in the tomato, salt and pepper, the garbanzo beans, chicken stock and bring to a simmer. Add additional water as needed for a stew-like consistency.
- Just before serving, add the sherry vinegar and the kale or escarole and simmer briefly until wilted.
- Adjust seasoning and serve. Yield 4 servings.