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.
Creamy Chickpea and Kale Soup
- 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.