The black kale and chickpea soup is a light and healthy first course, yet rich in flavor, with that pleasant bitter touch characteristic of this vegetable. It is a warm and comforting preparation, perfect for the cold months when black kale is in season and releases all its distinctive flavor.
The base of the soup is made up of black kale, chickpeas, onion, carrot, and potato. It can be served as is for a lighter version, or enriched with croutons and a sprinkle of grated cheese to make it even tastier.
If you don’t want to use canned chickpeas, you can cook them at home: How to cook dried chickpeas.
The preparation is really simple, and you can make it in advance: you just need to reheat it when serving. It is a nutritious and genuine soup that encapsulates all the flavor of simple cooking, perfect as a first course or a single dish on cold days.
As an alternative to broth, you can use water with a tablespoon of homemade vegetable stock.
Check out all my air fryer recipes.
Need dinner ideas? Copy mine! Subscribe to the WhatsApp Channel to stay updated on my recipes.
DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 7 oz black kale
- 7 oz canned chickpeas
- 1 potato
- 1 onion
- 2 carrots
- 2 tbsp olive oil
- vegetable broth (or water and stock cube)
- salt
Steps for Black Kale and Chickpea Soup
The first thing to do is clean the black kale: detach the leaves from the central rib with your hands. Hold the base of the stem with one hand and pull the leaf from the base to the tip along the rib with the other hand. This way, it will easily come off.
Cut the black kale leaves into pieces and rinse them well under water, then set them aside on a plate.
Now peel the potatoes and carrots and cut them into pieces, then add them to the plate with the black kale leaves.
Chop the onion into small pieces, put it in a pot with the oil, and sauté for a couple of minutes.
Add the potatoes, carrots, black kale, and enough broth to abundantly cover the vegetables, and cook with the lid on for 25 minutes, stirring occasionally. If needed, add more broth to prevent it from drying out too much.
Season with salt, blend for a few seconds with an immersion blender to thicken the broth but keep some whole pieces, and also add the chickpeas.
Finish cooking for another 10 minutes and divide the black kale and chickpea soup into bowls. Garnish with a sprinkle of pepper and serve immediately.
FAQ (Questions and Answers)
Can I substitute chickpeas?
Instead of chickpeas, you can use already cooked cannellini beans.
Can I prepare the soup in advance?
Yes, you just need to heat it when you need it.
