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Chickpea Soup

A brisk pot of chickpeas, potatoes and vegetables simmered with herbs, then partly pureed so it turns thick and creamy without cream. Kale and lemon go in at the end to keep it bright.

Servings: 6 · 40 min · soup · American · vegetarian

Ingredients

  • 2 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 carrot, diced
  • 2 rib celery rib, diced
  • 3 clove garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ⅛ teaspoon crushed red pepper flakes
  • 2 can chickpeas, 15 ounce cans, rinsed and drained
  • 2 Yukon gold potato, peeled and 1/2-inch diced (about 1 1/2 cups)
  • 4 cup vegetable broth
  • 2 cup kale, chopped
  • ¼ cup Parmesan cheese, grated, plus more for serving
  • 1 lemon, juiced

Method

  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the garlic and cook for 1 minute.
  2. Add the bay leaf, thyme, rosemary, salt, pepper, and crushed red pepper flakes.
  3. Stir in the chickpeas, potatoes, and vegetable broth. Bring the soup to a boil, then reduce the heat and simmer. Place the lid on the pot, leaving a little crack so some steam can escape. Simmer for 15 to 20 minutes, or until the potatoes are fork tender.
  4. Remove the bay leaf. Use an immersion blender to puree some of the soup for a thicker consistency but don't blend it completely, just a little to thicken it up. (If you don't have an immersion blender, you can carefully transfer 2 cups of the soup to a blender and blend until smooth. Stir the pureed soup back into the pot.)
  5. Stir in the kale, Parmesan cheese, and lemon juice. Taste and season with additional salt and pepper, if necessary. Ladle the soup into bowls. Garnish with extra Parmesan cheese, if desired.