Sweet Potato Soup with Chorizo, Chickpeas, and Kale

• 1 cup Sweet Potato Soup Base, defrosted if frozen
• 1/2 to 3/4 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

1. Pour the soup base into a small saucepan over medium heat.
2. Whisk in 1/2 cup of the water and cook until the soup is bubbling hot, 3 to 4 minutes.
3. Add more water if you want the soup thinner.
4. Reduce the heat to low, cover, and keep it hot.
5. Heat a medium skillet over medium-high heat.
6. Slice through the chorizo casing and squeeze the sausage into the skillet.
7. Cook, breaking it up with a spoon, until the chorizos fat starts to melt, 1 to 2 minutes.
8. Add the chickpeas and cook until the chorizo and chickpeas brown, 4 to 6 minutes.
9. Add the kale and stir-fry until the kale wilts slightly and brightens in color, 1 to 2 minutes.
10. Pour the soup base into a soup bowl, top with the chorizo mixture, and eat.

base, water, chorizo, chickpeas, black

Taken from www.cookstr.com/recipes/sweet-potato-soup-with-chorizo-chickpeas-and-kale (may not work)