Spicy Chickpea Soup with Kale
With cold weather crops coming on now, this recipe can use your fresh kale from the garden along with pantry staples.
Ingredients
1 tablespoon olive oil
2 teaspoons cumin seeds
1/2 teaspoon red pepper flakes (optional)
1 medium onion, minced
1 large carrot, peeled and diced
2 stalks celery, diced
3 cloves garlic, minced
4 cups chicken broth
1 (15 ounce) can chickpeas - rinsed, drained, and lightly smashed
1 small bunch kale, chopped
salt and ground black pepper to taste
1/2 cup finely chopped fresh parsley
1 tablespoon freshly grated Parmesan cheese, or to taste (optional)
Directions
Heat olive oil over medium heat in a medium-sized pot until warm.
Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds.
Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes.
Stir in chicken broth, chickpeas, and kale.
Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley.
Remove from heat; top with Parmesan cheese.