Kale, Potato and Chickpea Soup

After a long snow-hike, nothing warms the soul more than a piping hot bowl of soup.  The red pepper flakes in here took the heat up an additional level.  White beans would have been perfect in here, but I only had chickpeas so that’s what I used!  Also, the only organic potatoes at the store were these tiny Russian potatoes, so I went with it.  Seemed fine, but feel free to substitute with a normal russet potato.

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2 TBS EVOO (extra virgin olive oil)

1 yellow onion; diced

3 garlic cloves; minced

1 tsp salt

1 tsp black pepper

1/4 tsp crushed red pepper flakes

2 bunches of fresh kale; stemmed, rinsed & chopped

1/4 tsp nutmeg

2 large potatoes; diced (or a bag of small Russian potatoes in my case!)

1 can of chickpeas; drained & rinsed

4 cups vegetable stock

4 cups water

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Heat a large pot over medium heat.  Add the EVOO, onions & garlic.  Saute a few minutes, then add the salt, pepper & red pepper flakes.  Fold in the chopped kale and nutmeg, and cook until the kale starts wilting.  Stir in the potatoes and the chickpeas, and cook for a few more minutes.

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Next add the broth and water and bring to a boil.  Once the water is boiling, turn down the temperature and simmer until the potatoes are fork-tender.  This timing can vary significantly based on the size of the potatoes that you chopped.  I let mine simmer for almost an hour.  Top with some vegan parmesan cheese if you have some, and enjoy.

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