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Potato and Kale Soup


1 teaspoon canola oil
4 ounces chorizo, halved lengthwise and sliced crosswise into ¼‐inch‐thick pieces
(see note above)
1 onion, minced
4 garlic cloves, minced
1 teaspoon ground cumin
Pinch red pepper flakes
6 cups low‐sodium chicken broth
1½ pounds red potatoes (4 to 5 medium), scrubbed and cut into ¾‐inch chunks
1 (15‐ounce) can chickpeas, rinsed
12 ounces kale, stemmed and leaves sliced ¼ inch thick
1 teaspoon minced fresh oregano or ¼ teaspoon dried
Salt and pepper



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