Hearty, healthy kale is simmered up in this chickpea soup that gets a rich creaminess from tahini, and a light zip from lemon.
Want to know something funny? I save recipes up for January. Actually, I save recipes up for all times of the year…you know, pumpkin stuff for fall, sweet stuff for December, that kind of thing, but I especially do this with January. I figure if there’s ever a time when you guys want something super healthy, it’s during the first couple weeks of the year. Oh, and I save soups for any time during the cooler months.
So, today I’ve got a healthy, hearty, and highly cozy soup recipe that I’ve been hanging on to for a bit.
Chickpeas blend up super creamy, tahini adds some richness, and lemon gives this soup a bit of zip. I expected it to taste something like hummus, and I’m not sure if I hit that mark, but in any even it was delicious.
- 1 tbsp. olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2-14 oz. cans chickpeas, drained and rinsed
- 8 oz. curly kale leaves, stemmed and torn into bite-sized pieces
- ¼ cup tahini
- 2 tbsp. lemon juice
- salt and pepper to taste
- sesame seeds (optional)
- scallions (optional)
- Coat the bottom of a large saucepan with oil and place over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Add broth and chickpeas. Raise heat and bring to a simmer. Lower heat and allow to simmer for 5 minutes.
- Working in batches if needed, transfer mixture to a food processor and blend until smooth. Blend half or all, depending on how chunky/thick you like your soup.
- Return to pot and stir in kale. Bring back to a simmer and cook until kale is tender, about 10 minutes.
- Stir in tahini and lemon juice. Season with salt and pepper to taste.
- Ladle into bowls and top with scallions and sesame seeds. Serve.