Description
A warm and hearty chickpea soup infused with the flavors of winter root vegetables and a hint of spice, perfect for a cozy Sunday supper.
Ingredients
Units
- 3 tbsp (45 ml) 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
- 1 rind of Parmigiano cheese
- 4 cups (950 g) kale, sliced thinly
- 1/2 tsp ground cumin
- Pinch of cayenne pepper
- Salt and pepper to taste
Instructions
- In a large pot over medium-high heat, sauté the leek, shallot, and garlic in olive oil until softened and almost translucent, about 3 minutes.
- Add the chickpeas, water, and bay leaf, and bring the heat down to medium-low. Simmer for 1 hour.
- Add the carrots, potatoes, and Parmigiano rind. Simmer for another hour.
- Discard the bay leaf and Parmigiano rind. Add the kale, stirring to incorporate. Season with the cumin, cayenne pepper, and salt and pepper to taste. Simmer for another 15 minutes, or until the kale is tender.
- Divide the soup among bowls, drizzle with good quality extra virgin olive oil, and sprinkle with freshly ground black pepper.
Notes
- For a richer flavor, use homemade chicken or vegetable stock instead of water.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- If you don’t have black olive oil, a good quality extra virgin olive oil will work as well.
- The Parmigiano rind adds depth to the soup, but can be omitted if unavailable.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Soup
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 600
- Fat: 10
- Carbohydrates: 45
- Fiber: 8
- Protein: 12
- Cholesterol: 5