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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

Sea salt

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.