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.

jk 1.5.15 475

jk 1.5.15 v2 047

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

jk 1.5.15 v2 050

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.

jk 1.5.15 v2 005

jk 1.5.15 v2 012

jk 1.5.15 v2 026

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.

jk 1.5.15 v2 030

jk 1.5.15 v2 048

jk 1.5.15 546

 

This entry was posted in Entrees. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *