Chickpea Soup with Kale
1 tablespoon unrefined olive, sesame or palm oil
2 teaspoons cumin seeds
½ teaspoon chili flakes
3 cloves garlic
1 medium onion, chopped
1 carrot or rutabaga, diced
2 stalks celery, chopped
2 cups cooked (or 1 can) chickpeas, with cooking liquid
4 cups soup stock or water
1 bunch kale or collards, finely chopped
Freshly ground pepper
½ cup fresh basil, tarragon, oregano or parsley, chopped
In a 2-quart soup pot, warm the oil and sauté the cumin seeds, chili and garlic until just aromatic. Add and sauté the onion, carrot and celery for about 7 minutes or until the onion is translucent. Add the salt and sauté for a minute or two.
Lightly purée the chickpeas and their liquid using a potato masher, slotted spoon or blender. Add chickpeas, soup stock, kale and pepper to the onion mixture and bring to a simmer; partially cover the pot and simmer for 10 minutes or until the kale is tender. Stir occasionally. Adjust flavors. Garnish with the herbs and serve. Makes 4 servings.