Name: April's Spicy Chickpea Soup with Kale
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Cumin seeds - 2 teaspoons; Red pepper flakes (Optional) - ½ teaspoon; Onion, minced - 1 medium; Carrot, peeled and diced - 1 large; Celery, diced - 2 stalks; Garlic, minced - 3 cloves; Chicken broth - 4 cups; Chickpeas - rinsed, drained, and lightly smashed - 1 (15 ounce) can; Kale, chopped - 1 small bunch; Salt and ground black pepper to taste - 1 small bunch; Finely chopped fresh parsley - ½ cup; Freshly grated Parmesan cheese, or to taste (Optional) - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - April's Spicy Chickpea Soup with Kale

1. Olive oil - 1 tablespoon

2. Cumin seeds - 2 teaspoons

3. Red pepper flakes (Optional) - ½ teaspoon

4. Onion, minced - 1 medium

5. Carrot, peeled and diced - 1 large

6. Celery, diced - 2 stalks

7. Garlic, minced - 3 cloves

8. Chicken broth - 4 cups

9. Chickpeas - rinsed, drained, and lightly smashed - 1 (15 ounce) can

10. Kale, chopped - 1 small bunch

11. Salt and ground black pepper to taste - 1 small bunch

12. Finely chopped fresh parsley - ½ cup

13. Freshly grated Parmesan cheese, or to taste (Optional) - 1 tablespoon

How to cook deliciously - April's Spicy Chickpea Soup with Kale

1. Stage

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.

2. Stage

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.