Ingredients:
- 120g chorizo, sliced
- 1 onion, sliced
- 1 carrot, chopped
- 2 cloves garlic, chopped
- pinch of chilli flakes
- 1 baking potato, peeled and cubed
- 1 large tomato, chopped
- 600ml chicken stock
- 1 x 400g beans, drained and rinsed (haricot, cannellini, butter beans would all work well)
- 80-100g kale, chopped
- fresh parsley to garnish (optional)
Method:
In a large pot, fry the chorizo in a little olive oil until it starts to go crispy and releases its lovely red oil. Remove with a slotted spoon and set aside.
Add the onion and carrot to the pan and fry, stirring until they start to soften. Next add the chilli, garlic and potato and mix well. Fry for a few minutes. Return the chorizo to the pan along with the tomato and stock. Bring to the boil and simmer, uncovered, until the potatoes are tender.
Add the drained beans and the kale with a pinch of salt and some black pepper and simmer for 5-6 minutes until the kale has wilted and is tender. Add the parsley and mix through.
Serve in big bowls with crusty bread and eat with a spoon! It’s great reheated the next day and leftovers are ideal to take to work for lunch. Enjoy.