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Chickpea soup with kale

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Chickpea soup with kale

  • 30
  • Serves 2
  • Easy

Directions

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1 can chickpeas, drained and rinsed

250 g kale, chopped

1 red onion, chopped

2 garlic cloves, grated

1 medium carrot, chopped

1 zucchini, chopped

1 red chilli, finely chopped

200 ml tomato passata

400 ml vegetable stock or water

½ bunch of parsley, chopped

100 g Pecorino cheese, grated

1 tbsp EVOO

Salt & pepper, to taste

Heat the oil in a pan and cook the onion until soft. Add the garlic and cook until fragrant. Add the carrots and zucchini and cook for 5 minutes.

Add the kale and cook, stirring occasionally, about 3 minutes. Pour the passata and water (stock) and continue cooking for 5 minutes. Add the chickpeas and continue for 3 minutes. Season and top with parsley, pecorino and chili.

Enjoy!

Foodiality

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Roasted veggie and kale salad
next
White bean puree with roasted veggies
previous
Roasted veggie and kale salad
next
White bean puree with roasted veggies

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