- 1 cup Sweet Potato Soup Base, defrosted if frozen
- ½ to ¾ cup water or vegetable stock
- 1 (3- or 4-ounce) link fresh Mexican chorizo
- 1/3 cup cooked chickpeas, preferably homemade, rinsed and drained
- 4 or 5 leaves Tuscan kale (sometimes called black, dinosaur, or lacinato kale), stripped from the stem and torn into bite-size pieces
- Pour the soup base into a small saucepan over medium heat. Whisk in ½ cup of the water and cook until the soup is bubbling hot, 3 to 4 minutes. Add more water if you want the soup thinner. Reduce the heat to low, cover, and keep it hot.
- Heat a medium skillet over medium-high heat. Slice through the chorizo casing and squeeze the sausage into the skillet. Cook, breaking it up with a spoon, until the chorizo’s fat starts to melt, 1 to 2 minutes. Add the chickpeas and cook until the chorizo and chickpeas brown, 4 to 6 minutes. Add the kale and stir-fry until the kale wilts slightly and brightens in color, 1 to 2 minutes.
- Pour the soup base into a soup bowl, top with the chorizo mixture, and eat.