Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Heat a deep pot over medium-high heat. Add the EVOO, chorizo, and andouille and sear the sausages for 1 to 2 minutes, then add the onion, bell pepper, garlic, and bay leaf. Cook for 5 minutes, stirring occasionally.
Step 2
Add the kale to the pot. Cover the pot and wilt the greens, 2 minutes. Season the greens with salt and pepper. Add the chickpeas, tomatoes, and stock to the pot and bring the stoup to a full boil. Reduce the heat back to medium and cook 10 minutes longer. Add hot sauce to your taste.
Step 3
While the stoup is cooking, start on your snack. Cut the manchego into small enough chunks that will fit into where the pit was in the jumbo green olive; you will need 20. Stuff each olive with the small chunk of cheese. Cut the slices of ham in half across. Bundle the ham around the olives and tie off with a chive blade. Pile up your bundles and start snacking!
Step 4
Finish the stoup by removing the bay leaf and adding the chopped parsley.
Tidbit
Step 5
Chorizo is garlicky, spicy pork sausage that is used frequently in both Spanish, and Mexican-style dishes. Andouille sausage is a smoked spicy sausage that you have probably had before if you have ever had Cajun-style cuisine. It is flavored with garlic, paprika, cayenne, and thyme. Both are located in the packaged-meats section of the market near kielbasa, franks, and wursts.
