Kale and Chick Pea Soup w/Chicken Chorizo

  Here is a recipe that we all loved at my house. It's my own healthy twist on a portuguese sausage and kale soup. If you want it to be vegetarian or vegan you can either leave out the chorizo or try one of the soy versions.  Then just swap chicken stock for veggie. It will still be really good. I promise!

1 med. onion- chopped
3 cloves garlic-chopped
1/2 lb. chicken chorizo
2 -15oz. cans chick peas
1 large bunch kale
1 T extra-virgin olive oil
1/2 tsp. cumin
1/2 tsp. paprika
1/4 tsp.red pepper flakes or to taste
6 c. chicken or vegetable stock
salt and pepper to taste

  In a large stock pot add half of the olive oil over med. high heat. Remove chorizo from it's casing and brown it in the olive oil. While the meat is browning use a wooden spoon to break up the meat into crumbles.  Once the meat is fully browned remove it to a separate bowl.
 Add the rest of the oil to the pot. Place chopped onion and garlic into the same pot and saute over medium heat until tender, about 5 to 8 minutes. Add the cumin, paprika and red pepper flakes and saute with the garlic and onion for about 20 seconds.  Pour the stock into the pot and bring to a simmer. Add the entire bunch of kale, finely chopped and stems removed.  Cover the pot and simmer until the kale is tender. Approx. 30 min.
  Once the kale is tender add both cans of chick peas, drained, and return the chorizo to the pot.  Simmer everything together for 5 min.  Once the soup is done serve with crusty whole wheat bread.