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Why This Recipe Is So Good
This soup is packed with nutrients and flavor. The hearty chickpeas provide protein and fiber, while the kale adds a boost of vitamins. The spicy kick warms you up, making it perfect for cooler April days.
Tips To Improve This Recipe
- Use fresh kale for the best texture, and remove tough stems before cooking.
- Rinse canned chickpeas well to reduce sodium and improve taste.
- Adjust the spice level by adding more or less chili flakes according to your preference.
- Rinse canned chickpeas well to reduce sodium and improve taste.
- Adjust the spice level by adding more or less chili flakes according to your preference.
Directions
Warm some olive oil in a medium pot over medium heat. Toss in the cumin seeds and red pepper flakes, stirring them around for about 30 seconds until they smell nice and toasty. Next, add the chopped onion, carrot, celery, and garlic. Cook everything together, stirring now and then, until the onion softens and turns translucent—this usually takes around 5 minutes. Pour in the chicken broth, then add the chickpeas and kale. Let the soup come to a gentle simmer and cook until the kale is tender, about 10 to 15 minutes. Season with salt and pepper to your taste, then stir in some fresh parsley. Finally, take the pot off the heat and sprinkle Parmesan cheese on top before serving.
Great Ways To Serve
Serve this soup with a slice of crusty bread or a sprinkle of grated Parmesan. A dollop of yogurt or sour cream can help balance the heat and add creaminess.
How To Keep It Fresh
Let the soup cool completely before storing it in an airtight container. It keeps well in the fridge for up to 4 days and freezes nicely for up to 3 months. Reheat gently on the stove to preserve the flavors.
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