Spicy Kale and Chickpea Soup
A hearty, nutritious soup that packs a flavorful punch, combining the earthiness of chickpeas with the nutritious kick of kale, all wrapped in a warming, spicy broth.
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.