Store Cupboard Soup

Instructions

1. In a large saucepan, add the chorizo and saute for 4-5 minutes until slightly crispy and the oil has come out. 
2. Next add the onion, garlic, paprika and chipotle and saute for 3-4 minutes until the onion has sweated down nicely. 
3. Stir in beans and chickpeas and allow to brown slightly with a sprinkle of salt and pepper 
4. Add the liquids and bring the mixture to the boil before simmering for 15-20 minutes. 
5. Finally, stir in the kale and allow to wilt for 2-3 minutes before serving. 
6. Enjoy!