April's Spicy Chickpea Soup with Kale recipe
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Ingredients
- 1 tablespoon olive oil 2 teaspoons cumin seeds ½ teaspoon red pepper flakes 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
Nutrition Info
- 216.3 caloriescarbohydrate: 33.3 gcholesterol: 7.2 mgfat: 6.3 gfiber: 6.7 gprotein: 9.5 gsaturatedFat: 0.9 gservingSize: -sodium: 1507.2 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions April's Spicy Chickpea Soup with Kale
Directions
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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.