April's Spicy Chickpea Soup With Kale
From LindaLMT 9 years ago
Ingredients
- 1 T. olive oil shopping list
- 2 t. cumin seeds shopping list
- 1/2 t. red chili flakes (optional) shopping list
- 3 cloves garlic (minced) shopping list
- 1 medium onion (minced) shopping list
- 1 large carrot (peeled and diced) shopping list
- 2 stalks celery (diced) shopping list
- 1 (15 oz.) can lightly smashed chickpeas (optional to drain and rinse) shopping list
- 4 cups chicken stock shopping list
- 1 small bunch kale (chopped) shopping list
- 1/2 c. parsley (finely chopped) shopping list
- salt and cracked black pepper shopping list
- parmesan cheese (optional) shopping list
How to make it
- 1. In medium sized pot heat oil on medium heat till warm.
- 2. Add cumin seeds and red chili flakes and sauté till fragrant (about 30 seconds).
- 3. Add garlic, onion, carrot, and celery and sauté about 5 minutes till onion in translucent.
- 4. Add chickpeas, chicken stock, and kale.
- 5. Bring soup to simmer and cook till kale is tender (about 10-15 minutes).
- 6. Season with salt and pepper to taste.
- 7. Add parsley.
- 8. Turn off heat.
- 9. Serve.
- 10. Grate fresh parmesan cheese over top steaming hot soup to taste.
- Note: I drain and rinse the chickpeas even though it says optional. A small bunch of kale is a matter of preference so use your best judgment.
People Who Like This Dish 3
- NPMarie Magalia, CA
- clbacon Birmingham, AL
- LindaLMT Florida, Florida
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