Aprils Spicy Chickpea Soup With Kale Food

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APRIL'S SPICY CHICKPEA SOUP WITH KALE



April's Spicy Chickpea Soup with Kale image

My friend April made this soup for me one afternoon when visiting. I loved it so much, I asked her how she made it and now make it often for myself. It's easy, wholesome, and can be adjusted to personal tastes easily. Enjoy!

Provided by Linda

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 40m

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 33.3 g, Cholesterol 7.2 mg, Fat 6.3 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 0.9 g, Sodium 1507.2 mg, Sugar 3.7 g

CHICKPEAS AND KALE IN SPICY POMODORO SAUCE



Chickpeas and Kale in Spicy Pomodoro Sauce image

Quick, tasty, and healthy recipe rom foodandwine.com. I couldn't get fresh marjoram at our local (rural) supermarket so made do with adding a bit of dried marjoram at the beginning, but it was still plenty delicious!

Provided by lecole54

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 cup olive oil, extra virgin
5 garlic cloves, thinly sliced
28 ounces can tomatoes, crushed by hand (Italian, whole peeled)
1 1/2 teaspoons fennel seeds
1 teaspoon crushed red pepper flakes
kosher salt, to taste
8 ounces kale, stemmed and chopped
2 (15 ounce) cans chickpeas, rinsed and drained
basil leaves, torn, for garnish
marjoram leaves, torn, for garnish
pecorino romano cheese, finely grated, for serving

Steps:

  • In a large saucepan, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until very fragrant but not browned, about 5 minutes. Add the tomatoes, fennel seeds, crushed red pepper and a generous pinch of salt. Cook over moderately low heat, stirring occasionally, until the tomatoes break down and the sauce is thickened, about 25 minutes.
  • Stir the kale into the sauce and cook over moderately low heat, stirring occasionally, until wilted, about 3 minutes. Stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt. Spoon into bowls and garnish with torn basil and marjoram leaves. Top with finely grated pecorino and serve hot.

Nutrition Facts : Calories 565.1, Fat 30.4, SaturatedFat 4.1, Sodium 672.4, Carbohydrate 63.3, Fiber 13.3, Sugar 5.4, Protein 14.6

APRIL'S SPICY CHICKPEA SOUP WITH KALE



April's Spicy Chickpea Soup with Kale image

My friend April made this soup for me one afternoon when visiting. I loved it so much, I asked her how she made it and now make it often for myself. It's easy, wholesome, and can be adjusted to personal tastes easily. Enjoy!

Provided by Linda

Categories     Bean and Pea Soups

Time 40m

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 33.3 g, Cholesterol 7.2 mg, Fat 6.3 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 0.9 g, Sodium 1507.2 mg, Sugar 3.7 g

CALEB'S SAUSAGE, KALE & CHICKPEA SOUP



Caleb's Sausage, Kale & Chickpea Soup image

My brother-in-law made this soup for us & it was AMAZING!!! I think he got it from a Canadian Living Magazine....sooo yummy! You could use hot & spicy italian sausage or garlic sausage, etc...the possibilities are endless.

Provided by um-um-good

Categories     Stocks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 onion, chopped
3 garlic cloves, chopped
1 teaspoon oil
3 -4 sausages, sliced
4 cups chicken broth
28 ounces chopped tomatoes
19 ounces chickpeas
4 cups kale, chopped
2 bay leaves
1 teaspoon oregano
1 teaspoon thyme

Steps:

  • Heat up oil.
  • Fry onions, garlic & sausage. Cook til sausages are no longer pink. (about 5 minutes).
  • Add chicken broth & tomatoes. Bring to a boil.
  • Add chickpeas, kale, bay leaves & seasonings.
  • Return to a boil.
  • Once it reaches boiling, reduce heat.
  • Cover & simmer 10 minutes.
  • Serve.

Nutrition Facts : Calories 420.9, Fat 16.1, SaturatedFat 4.5, Cholesterol 30.2, Sodium 1473, Carbohydrate 49.5, Fiber 10.1, Sugar 7.1, Protein 22.2

APRIL'S SPICY CHICKPEA SOUP WITH KALE



April's Spicy Chickpea Soup with Kale image

My friend April made this soup for me one afternoon when visiting. I loved it so much, I asked her how she made it and now make it often for myself. It's easy, wholesome, and can be adjusted to personal tastes easily. Enjoy!

Provided by Linda

Categories     Bean and Pea Soups

Time 40m

Yield 4

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 216.3 calories, Carbohydrate 33.3 g, Cholesterol 7.2 mg, Fat 6.3 g, Fiber 6.7 g, Protein 9.5 g, SaturatedFat 0.9 g, Sodium 1507.2 mg, Sugar 3.7 g

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