April’s Spicy Chickpea Soup with Kale
Recipe courtesy of https://allrecipes.com
Ingredients for April’s Spicy Chickpea Soup with Kale:
- 1 tablespoon olive oil
- 2 teaspoons cumin seeds
- ½ teaspoon red pepper flakes (Optional)
- 1 medium onion, minced
- 1 large carrot, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (15 ounce) can chickpeas – rinsed, drained, and lightly smashed
- 1 small bunch kale, chopped
- salt and ground black pepper to taste
- ½ cup finely chopped fresh parsley
- 1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)
Instructions
- Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.
- Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.