A warming recipe that's perfect during the autumn and ideal for using up seasonal veg like cavolo nero. You'll be making this one again.
Serves
4
Onions
Garlic Cloves
Chilli
Bay Leaves
Baby Potatoes
Cavolo Nero
Chicken Stock
Drained Cooked Chickpeas
Chorizo
Lemon
Dill
Olive Oil
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Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.
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Notes (17)
K
Kelly K.
15 days ago
Really tasty, I maybe used like 100 g of cavolo nero and I really appreciated having not too much leaf in the soup. Accidentally got chorizo without casing, but I fried it up separately and added it to the soup near the end and it was still great.
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Lara T.
23 days ago
Very filling, wholesome dish. Used kale as couldn’t get cavolo nero. Very nourishing for an autumnal lunch.
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Nuria J.
a month ago
Very comforting, healthy and tasty dish for the colder weather! To make it veggie, I replaced the chorizo with sun-dried tomatoes. For extra protein, next time I'll add hard-boiled egg to it. It'll definitely become a staple for me!
R
Robert W.
a month ago
So delicious! Perfect autumn dish and fairly quick and easy to pull together. Good quality chicken stock makes this 😗👌! I added a roasted chicken breast for an extra protein hit. Sense this will become a staple in our house over the winter months.
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David A.
a month ago
Copied you with the chicken idea. Used regular kale as I couldn't find cavolo nero and added the chorizo at the start.
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Gita B.
a month ago
This was very tasty but I recommend leaving out one of the doses of salt. I also put in too much chilli but that’s my own fault.
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Gabby D.
a month ago
Such a good autumn recipe - I recommend using good quality jarred chickpeas e.g. Bold Bean Co and pouring in the liquid from the jar too. I feel like this added a lot to the broth.
K
Kristine H.
a month ago
Delicious! I used regular potatoes instead of baby potatoes, so they didn’t hold their shape as well during cooking and resulted in a thicker stew as a result. Still delish. I also doubled the chorizo. Kept it as a topping to preserve its crisp. So good.
D
Diane A.
a month ago
is this a riff on caldo verde
A
Andrea F.
a month ago
Really tasty! Definitely going on the make again list
K
Krystal E.
a month ago
I loved this recipe, perfect for the fall. I subbed the cavolo nero for swiss chard, and finished cooking the sausage directly in the soup. I also used more than the 100g for something more filling.
M
Mariko F.
a month ago
I used quite lot more chorizo than 100g, and stirred it in rather than having as a topping and that works great too… Also I couldn’t get cavolo nero so used kale instead and was v nice 👍
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Nuria J.
a month ago
Sounds delicious! Any ideas on how to replace the chorizo to make it veggie and still keep it flavourful?
Elena S.
a month ago
·Admin
You could use sun-dried tomatoes and it'd be delicious.
C
Colette D.
a month ago
(edited)
Could you use cabbage instead cavolo nero?
Elena S.
a month ago
·Admin
yep that would work!
J
James H.
a month ago
Can you swap out the chickpeas for say haricot beans?
Mob
a month ago
·Admin
Hi James. Yep you can swap out the chickpeas for any cooked legume. Enjoy!
M
Marie L.
a month ago
Made this several times & love it. I tend to only use half the specified onion & still tastes amazing.
D
Danny J.
2 months ago
Simple - all the flavours - that dill at the end is a tiny bit of genius
A
Amica H.
2 months ago
Really delish. Great flavours but not too heavy
Ben Lippett
Ben Lippett (@dinnerbyben) is a cook, food writer, recipe developer, and co-founder of Dr Sting's Hot Honey. Ben spent years working at a spate of restaurants in the UK and Australia – including a brief but rewarding stint at a butcher's – before making the leap to food media.