Kale and chickpea soup with lemon

Name: Kale and chickpea soup with lemon
Total time: 45 min
Yield: 4 servings
Ingredients: 2 banana shallots; 1 bay leaves; 14.11 oz canned garbanzo beans; 1 stick celery; 0.25 tsps red pepper flakes; 4 servings country bread; 1 whole garlic clove; 0.5 lemon juice; 7.05 oz kale; 1 slice lemon; 1 Tbsp olive oil; 4 servings grated parmesan cheese; 2 stalks rosemary; 4 servings salt; 3.38 cups stock

This nutritious and flavorful Kale and Chickpea Soup with Lemon can be made in about 45 minutes. It covers 26% of your daily requirements of vitamins and minerals, making it a healthy choice. Perfect for autumn, this main course dish serves 4 people and is best enjoyed with crusty bread on a cozy evening.

Ingredients

banana shallots

bay leaves

canned garbanzo beans

14.11 oz

celery

1 stick

red pepper flakes

0.25 tsps

country bread

4 servings

whole garlic clove

lemon juice

0.5

kale

7.05 oz

lemon

1 slice

olive oil

1 Tbsp

grated parmesan cheese

4 servings

rosemary

2 stalks

salt

4 servings

stock

3.38 cups

Method

Set a dutch oven or large saucepan over medium heat; pour in the olive oil.Finely dice the shallots and add to the pan, stirring to coat with the oil.Make 4 or 5 long horizontal slices in the celery stalk and dice.
Add this to the pan and stir.Finely chop the rosemary leaves and stir into the pan together with the bay leaf and the chilli flakes.Peel the garlic clove and using the flat of your knife and the heel of your hand, crush so that it is still whole and add to pan.
Add the chickpeas and the kale and stir.
Pour in the hot stock, let it come to a boil and turn down the heat.
Let it simmer for 20 minutes until the kale is tender. Squeeze in the juice of half a lemon. Check the seasoning and adjust to taste. You might want more lemon or salt it all depends on what you have used for the stock.Working in batches or in the pan itself if you have a stick blender, blitz until you have the texture you like. I like mine to still have a few chickpeas and pieces of kale through it so I set aside a couple of ladlefuls and used a stick blender to blitz the rest.
Serve hot, floating a couple of slices of lemon on top of each serving and pass round the parmesan cheese for everyone to help themselves. Lovely with toasted crusty bread.

Nutrition:

291 kcal

Carbs

26 g

Fat

14 g

Protein

15 g

Share recipe: