How to Make Kale and Chickpea Soup
Kale and chickpea soup is a great way to use kale and get all the goodness from it. The addition of chickpeas makes this very hearty and protein-packed. This can make a great main course when served with crusty bread.
[edit] Ingredients
- 2 tbsp / 25ml olive oil, extra-virgin
- 1 onion, chopped finely
- 2 cloves garlic, minced
- 1/4 tsp dried sage, crumbled
- 1/4 tsp salt and 1/4 tsp pepper, freshly cracked
- 3 cups / 750ml vegetable stock
- 3 cups / 750ml water
- 2 cups / 500ml sweet potato (kumara), peeled and cubed
- 1 sweet red pepper, finely chopped
- 1 can (9oz/540ml) chickpeas, drained and rinsed
- 3 cups / 750ml chopped kale
[edit] Steps
- Heat the oil in a large saucepan over low heat.
- Fry the onion, garlic, sage, salt and pepper. Stir regularly. Keep cooking until the onion and garlic soften; this will take about 5 minutes.
- Pour in the stock, 3 cups water, sweet potato, red pepper and chickpeas. Bring all to the boil.
- Reduce the heat, cover and simmer until the sweet potatoes become tender. This will take around 15 - 20 minutes.
- Add the kale. Simmer until the kale becomes tender, for 5 minutes or so.
[edit] Tips
- This will make about 6 servings.
- It can be stored for 3 days in an airtight container in the refrigerator. Add only after cooled.
