CHICKPEA AND KALE SOUP
Steps:
- Place the chickpeas in a large bowl and cover with plenty of water. Let soak for 8 hours or overnight; drain. Wrap the carrot, celery, onion, 3 garlic cloves, the lemon peel, and rosemary in a large square of cheesecloth and secure with kitchen twine or a tight knot. In a large pot, combine the sachet of vegetables, the chickpeas, salt, water, and 1 cup of the olive oil. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the chickpeas are tender, about 1 hour. Meanwhile, finely chop the remaining 8 garlic cloves. In a small skillet, heat 3 tablespoons olive oil over medium heat. Add the garlic and chili flakes and cook until the garlic is fragrant but not golden, about 1 minute. Remove from the heat. Remove the center ribs from the kale and coarsely chop the leaves (you should have about 16 cups). In a large skillet, heat the remaining 7 tablespoons olive oil over medium-high heat. Add the kale in batches and cook, tossing occasionally, until tender, about 3 minutes. Remove from the heat. When the chickpeas are cooked, combine the kale, garlic oil, 2 cups of the chickpeas, and 1 cup of the cooking liquid in a food processor and puree until smooth. Return the puree to the pot and cook over medium-high heat until hot. Season with salt and pepper to taste. Ladle the soup into bowls. Finish with a squeeze of lemon, some grated Parmigiano-Reggiano, and a drizzle of olive oil.
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Sajia Islam
[email protected]This soup is even better the next day! The flavors really meld together overnight.
Samuel_Scott_ Kadiege
[email protected]I served this soup with a side of crusty bread for dipping.
Yashira REGALADO PEREZ
[email protected]I used vegetable broth instead of chicken broth to make this soup vegan.
H Movies
[email protected]I added some diced carrots and celery to my soup for extra flavor and nutrition.
Shayna
[email protected]This soup is also great for meal prep. I made a big batch on the weekend and then had leftovers for lunch all week.
Mariana Roldan
[email protected]I made this soup in my Instant Pot and it was done in just 30 minutes! It's a great way to save time on a busy weeknight.
Umeratif Atif
[email protected]This soup is perfect for a vegetarian or vegan diet. It's also a great source of protein and fiber.
Dynandi Seinen
[email protected]I love that this soup is made with all healthy ingredients. It's a great way to get your daily dose of fruits and vegetables.
Kri T.R.
[email protected]This soup is a great way to use up leftover chickpeas and kale. It's also a very affordable meal.
RAKIBUL HASAN JONY
[email protected]Overall, I thought this soup was just okay. It wasn't bad, but it wasn't anything special either.
Vincent Ayienda
[email protected]I found this soup to be a bit too thick. I added some extra broth to thin it out and it was much better.
Dauglas Wabuti
[email protected]This soup was a bit too bland for my taste. I had to add extra salt and pepper to make it more flavorful.
Tshegofatso Sekeme
[email protected]This is my new favorite soup! It's so flavorful and comforting. I love the combination of chickpeas and kale. Definitely a keeper!
Haider yousafzai
[email protected]This soup is delicious and so easy to make! I love that I can throw everything in my slow cooker and come home to a hot and hearty meal.
Sulaiman Oluwakemi
[email protected]I'm not a huge fan of kale, but this soup changed my mind. The kale was cooked perfectly and didn't have that bitter taste that I usually associate with it. The soup was also very flavorful and filling.
Rinda Easton
[email protected]Made this soup for dinner tonight and it was a hit! The flavors were amazing and it was so easy to make. I'll definitely be making this again.
Doris Gyasi
[email protected]This chickpea and kale soup is a hearty and flavorful meal that's perfect for a cold winter day. The chickpeas and kale are packed with nutrients, and the soup is full of delicious flavor. I followed the recipe exactly and it turned out perfectly. Hi