Looking for a hearty, nutritious soup that packs a flavorful punch? This Spicy Kale and Chickpea Soup has become my go-to recipe for those chilly evenings when I want something both comforting and healthy. What I love most about this soup is how it combines the earthiness of chickpeas with the nutritious kick of kale, all wrapped in a warming, spicy broth that’ll keep you coming back for more.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 bunch kale, stems removed and roughly chopped
- 6 cups vegetable broth
- 1 (14 oz) can diced tomatoes
- 1-2 teaspoons red pepper flakes (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 lemon, juiced
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic, carrots, and celery. Cook for another 3-4 minutes until vegetables begin to soften.
- Stir in cumin and paprika, letting the spices bloom for 30 seconds.
- Add chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add kale and red pepper flakes. Simmer for another 5-7 minutes until kale is tender but still bright green.
- Finish with lemon juice, salt, and pepper to taste.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 bowls
Recipe Notes
For the best results, keep these tips in mind:
- Don’t have kale? Spinach or Swiss chard work great as alternatives.
- The soup will thicken slightly as it sits. If reheating, you might need to add a splash of broth.
- To make this soup creamier, try blending about 1 cup of the chickpeas before adding them to the pot.
- This soup keeps well in the refrigerator for up to 5 days, making it perfect for meal prep.
- For extra protein, consider adding some cooked quinoa or small pasta when serving.
- The spice level is customizable – start with less red pepper flakes and adjust to your preference.
This Spicy Kale and Chickpea Soup isn’t just delicious; it’s also packed with protein, fiber, and vitamins. It’s naturally vegan and gluten-free, making it perfect for sharing with friends who have dietary restrictions. The combination of warm spices and fresh vegetables creates a satisfying meal that’s both nourishing and comforting.
Spicy Kale and Chickpea Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 4 garlic cloves minced
- 2 carrots chopped
- 2 celery stalks chopped
- 2 15 oz cans chickpeas, drained and rinsed
- 1 bunch kale stems removed and roughly chopped
- 6 cups vegetable broth
- 1 14 oz can diced tomatoes
- 1-2 teaspoons red pepper flakes adjust to taste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 lemon juiced
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic, carrots, and celery. Cook for another 3-4 minutes until vegetables begin to soften.
- Stir in cumin and paprika, letting the spices bloom for 30 seconds.
- Add chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add kale and red pepper flakes. Simmer for another 5-7 minutes until kale is tender but still bright green.
- Finish with lemon juice, salt, and pepper to taste.