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

1. Heat olive oil over medium heat in a medium-sized pot until warm.

2. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds.

3. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes.

4. Stir in chicken broth, chickpeas, and kale.

5. Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley.

6. Remove from heat; top with Parmesan cheese.