Chickpea Soup with Kale & Potatoes


Only if you could smell and taste this wonderful savory soup. But since you can’t just imagine the combination of slightly nutty chickpeas, delicate potatoes, tangy kale with a salty kick of Parmesan cheese sitting in a warm creamy vegetable stock waiting to tickle your taste buds. Yum, that sounds good to me. Just looking at this soup makes me want to make it again. And I know you want to try it. So stop drooling over your keyboard and make this soup already. All you need is one big pot, a can of chickpeas, small chunks of potatoes, kale and some good vegetable broth. 

1 bay leaf
2 teaspoon salt
1 tablespoon Italian seasoning
3 tablespoon flour
2 tablespoon olive oil
1 tablespoon unsalted butter
1/4 teaspoon black pepper
1 can of chickpeas
1 jalapeno pepper
2 medium red potatoes, diced in small cubes
2 small sweet potatoes, diced in small cubes
1 red pepper, deiced
1 small sweet onion, diced
2 cloves garlic
6 cups vegetable broth
kale, chopped
pinch ginger
pinch cayenne pepper
Parmesan Cheese (optional)

First step is cooking the onions until they are translucent in 1 tablespoon of olive oil. Add the garlic, jalapeno and red peppers, cook until garlic starts to brown continuously stirring. Add the butter, the remaining olive oil, flour and spices. Stir and cook for 5 minutes. Add the chickpeas and cook for 2 minutes, stirring constantly. 

Add the vegetable broth and bring to a boil.  Reduce heat to a simmer and add the salt, bay leaf, kale and potatoes. Cover and cook until vegetables are tender. If it seems like the soup is becoming to dry add more broth or water as needed. Taste for seasoning. Parmesan Cheese On Top!!!


  1. This recipe will make my vegetarian daughter very happy. Lovely soup with fantastic ingredients.


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