Chickpea and Kale Soup Recipe

with the arrival of the first autumn chills, there’s nothing more satisfying than a hot, steaming soup.

What could be better than making it with the last dried chickpeas of the season and freshly picked kale from the garden.

Dried chickpeas, rich in fiber and protein, become tender and creamy after long cooking, making the soup even more flavorful.

Kale, with its characteristic bitter taste, pairs perfectly with chickpeas, creating a balance of unique flavors.

To prepare this delicious soup, simply soak the dried chickpeas for a few hours, then slowly cook them with aromas like garlic, onion and rosemary. Once the chickpeas are soft, you can add the kale, cut into thin strips, and potatoes, then let it cook until everything is well blended;

the result is a hearty and nutritious dish, perfect for warming up on cold autumn/winter evenings.

The chickpea and kale soup can be accompanied by a slice of toasted bread or garlic croutons to further enrich the taste.

Not only is this soup tasty, but it is also very healthy, as chickpeas are an important source of fiber that aids digestion and contributes to a sense of fullness; furthermore, kale is rich in vitamins and antioxidants that help strengthen the immune system, so the next time you have dried chickpeas or kale at hand, don’t hesitate to prepare this tasty soup.

It will give you comforting warmth and remind you of the pleasure of enjoying the autumn flavors directly from your garden. Enjoy your meal!