April's Spicy Chickpea Soup with Kale

My friend April made this soup for me one afternoon when visiting. I loved it so much, I asked her how she made it and now make it often for myself. It's easy, wholesome, and can be adjusted to personal tastes easily. Enjoy!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 216 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.

Step 2

Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.