Spicy Chickpea and Kale Soup for April

Ingredients

• 1 tablespoon olive oil
• 2 teaspoons cumin seeds
• ½ teaspoon red pepper flakes (Optional)
• 1 medium onion, minced
• 1 large carrot, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (15 ounce) can chickpeas - rinsed, drained, and lightly smashed
• 1 small bunch kale, chopped
• salt and ground black pepper to taste
• ½ cup finely chopped fresh parsley
• 1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)

Directions

Warm some olive oil in a medium pot over medium heat. Toss in the cumin seeds and red pepper flakes, stirring for about 30 seconds until they release their aroma. Next, add the chopped onion, carrot, celery, and garlic. Cook everything together, stirring occasionally, until the onion becomes soft and translucent—this usually takes around 5 minutes. Pour in the chicken broth, then add the chickpeas and kale. Let the soup come to a gentle simmer and cook until the kale is tender, which should take about 10 to 15 minutes. Season with salt and pepper to taste, then stir in some fresh parsley. Once you’ve taken the pot off the heat, sprinkle Parmesan cheese on top before serving.