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Ingredients

• 2 tablespoons Olive Oil
• 2 large Onion, peeled and diced
• 1 medium Carrot, peeled and diced
• 1 stick Celery, chopped
• 4 ounces Chorizo, 4-8 oz, spanish cooking chorizo (portuguese chorico would also be fine, or in a pinch sub any garlicky smoked sausage) cut into 1/2 inch cubes

• 2 cloves Garlic, thinly sliced
• 1 teaspoon Ground Cumin
• 1 1⁄2 teaspoons Fresh Thyme Leaves, finely chopped (or 1/2 tsp dried)
• 1⁄2 teaspoon Red Chili Flakes, or cayenne pepper (or to taste)
• 2 cans Plum Tomato (Italian), 2-3, drained and roughly chopped
• 1 pound Raw Chestnuts, shelled, fresh or vacuum-packed, roughly chopped
• pinch Saffron Threads, crumbled
• 4 cups Water
• 1 pound Kale, or chard, tough stalks removed, washed and cut into ribbons (optional)

• Salt & Pepper

Description

Use Fresh Or Pre-packed Chestnuts (I Vote For No Shelling/cooking, Thank You), But If You Don't Have Either Then TravelersLunchBox.com Suggests Subbing Cubed Sweet Potatoes And Butter Beans. I'd Do It, Totally Do It. <br><br> {{--This Recipe I

KitchenMonki