Description
A hearty chickpea and winter vegetable soup
Ingredients
Scale
- 3 tbsp extra virgin olive oil
- 1 leek, thinly sliced
- 1 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup (240 g) dried chickpeas, soaked for four hours and drained
- 8 cups (2 l) water
- 1 bay leaf
- 5 carrots, diced
- 4 yukon gold potatoes, diced
- Parmigiano-Reggiano rind
- 4 cups (950 g) kale, sliced thinly
- 1/4 tsp ground cumin
- Pinch of cayenne pepper
- Salt and pepper to taste
Instructions
- In a large pot over medium-high heat, sauté leek, shallot, and garlic in olive oil until softened and almost translucent, about 3 minutes.
- Add chickpeas, water, and bay leaf, bringing heat down to medium-low. Simmer for 1 hour.
- Add carrots, potatoes, and Parmigiano-Reggiano rind. Simmer for another hour.
- Discard bay leaf and Parmigiano-Reggiano rind. Add kale, stirring to incorporate. Season with cumin, cayenne pepper, and salt and pepper to taste. Simmer for another 15 minutes, or until kale is tender.
- Divide soup among bowls, drizzle with good quality extra virgin olive oil, and sprinkle with freshly ground black pepper.
- Prep Time: 20 mins
- Cook Time: 2 hours 15 mins