Best Kale And Chickpea Soup Recipes

VEGAN KALE AND CHICKPEA SOUP

Steps:

• Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
• Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.

KALE AND CHICKPEA SOUP

Steps:

• Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.

CHICKPEA SOUP WITH SHREDDED KALE AND CHORIZO

Steps:

• Fry the onion and garlic in the olive oil in a large pan.
• Add the chickpeas,chicken stock and chilli.
• Cook for about 10 minutes.
• Stir in the kale and cook for 3 minutes.
• Spoon into bowls and top with the chorizo.

CURRIED RED LENTIL, CHICKPEA AND KALE SOUP

Steps:

• Saute onion, carrots and celery in nonstick pan, about 5 to 7 minutes, use a little water to prevent sticking of burning.
• Precook kale in large saucepan of boiling water for about 2 to 3 minutes.
• Add drained kale, lentils, chickpeas and broth to carrot mixture, bring to a boil.
• Cover, reduce heat and simmer for about 15 minutes or until lentils are tender.
• Allow soup to cool, then puree in blender, Once soup is blended return to pan. Add coconut milk, ginger, spices and salt. Stir well.
• Cover and simmer for 10 minutes.
• Add garnish of coconut and peanuts when served in bowls.

SPICY CHICKPEA, SAUSAGE, AND KALE SOUP

Steps:

• In a large pot, heat olive oil and add garlic; cook for approximately one minute. Remove sausage from casings and add, cooking through. Add cumin, allspice, smoked paprika, salt, and red pepper flakes, and cook for one minute. Add chickpeas, tomatoes with juice, water, broth, and apple cider vinegar. Bring to a boil, then reduce heat and simmer for 15 minutes. Add kale, torn into pieces, and cook for another 5 minutes. Garnish with cilantro and yogurt if desired.

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.