Cozy Chickpea Soup (Print Version)
# Ingredients:
→ Base Vegetables
01 -
2 tablespoons olive oil
02 -
1 yellow onion, chopped
03 -
2 medium carrots, diced
04 -
2 celery ribs, diced
05 -
3 garlic cloves, minced
→ Seasonings
06 -
1 bay leaf
07 -
1 teaspoon dried thyme
08 -
1/2 teaspoon dried rosemary
09 -
1 teaspoon kosher salt
10 -
1/2 teaspoon black pepper
11 -
Pinch of crushed red pepper flakes
→ Main Ingredients
12 -
2 cans (15 ounces each) chickpeas, drained and rinsed
13 -
2 Yukon gold potatoes, peeled and cut into half-inch cubes (roughly 1 1/2 cups)
14 -
4 cups vegetable broth
15 -
2 cups chopped kale
→ Finishing Touches
16 -
1/4 cup freshly grated Parmesan cheese, plus extra for topping
17 -
Juice of 1 lemon
# Instructions:
01 -
Warm the olive oil in a large Dutch oven or heavy pot over medium-high heat. Toss in the chopped onion, carrots, and celery, stirring now and then until they soften and become fragrant, which takes about 5 minutes. Add the minced garlic and let it cook for another minute until it releases its aroma.
02 -
Drop in the bay leaf along with the thyme, rosemary, salt, black pepper, and a sprinkle of red pepper flakes. Stir everything together to coat the vegetables with the seasonings.
03 -
Add the chickpeas, diced potatoes, and vegetable broth to the pot. Turn up the heat to bring everything to a boil, then dial it back down to a gentle simmer. Cover the pot with the lid slightly ajar to let steam escape, and let it cook for 15 to 20 minutes until the potatoes are tender enough to pierce easily with a fork.
04 -
Fish out the bay leaf and discard it. Using an immersion blender, blend just a portion of the soup directly in the pot to create a thicker, creamier texture while keeping it somewhat chunky. If you don't have an immersion blender, carefully scoop out about 2 cups of soup, blend it in a regular blender until smooth, then pour it back into the pot and stir well.
05 -
Stir in the chopped kale, Parmesan cheese, and fresh lemon juice. Give it a taste and adjust the salt and pepper if needed. Ladle the hot soup into bowls and top with additional Parmesan cheese if you like. Serve alongside crusty bread for a truly satisfying meal.
# Notes:
01 -
This soup is wonderfully hearty and perfect for chilly days when you need something warming and nourishing.
02 -
You can use any type of hearty greens in place of kale, such as spinach or Swiss chard.
03 -
The soup thickens as it sits, so you may want to add a splash of broth or water when reheating leftovers.
04 -
Serves well with a side of crusty bread for dipping.