Summary

The recipe Kale and Chickpea Soup with Lemon can be made in about 45 minutes. This main course has 290 calories, 16g of protein, and 15g of fat per serving. This recipe serves 4. For $1.98 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. 4 people were impressed by this recipe. It is brought to you by Foodista. Head to the store and pick up crusty bread, garlic clove, chilli flakes, and a few other things to make it today. Overall, this recipe earns an amazing spoonacular score of 86%. If you like this recipe, you might also like recipes such as Massaged Kale Chickpea Salad with Lemon Vinaigrette, Kale & Chickpea Soup, and Kale & Chickpea Soup.

Instructions

1. Set a dutch oven or large saucepan over medium heat; pour in the olive oil.
2. Finely dice the shallots and add to the pan, stirring to coat with the oil.
3. Make 4 or 5 long horizontal slices in the celery stalk and dice. Add this to the pan and stir.
4. Finely chop the rosemary leaves and stir into the pan together with the bay leaf and the chilli flakes.
5. Peel the garlic clove and using the flat of your knife and the heel of your hand, crush so that it is still whole and add to pan.
6. Add the chickpeas and the kale and stir. Pour in the hot stock, let it come to a boil and turn down the heat.
7. Let it simmer for 20 minutes until the kale is tender. Squeeze in the juice of half a lemon. Check the seasoning and adjust to taste. You might want more lemon or salt it all depends on what you have used for the stock.
8. Working in batches or in the pan itself if you have a stick blender, blitz until you have the texture you like. I like mine to still have a few chickpeas and pieces of kale through it so I set aside a couple of ladlefuls and used a stick blender to blitz the rest.
9. Serve hot, floating a couple of slices of lemon on top of each serving and pass round the parmesan cheese for everyone to help themselves. Lovely with toasted crusty bread.

Ingredients

• 1 banana shallots
• 2 bay leaf
• 3 chickpeas drained
• 4 celery
• 5 chilli flakes
• 6 Toasted crusty bread
• 7 garlic clove, peeled
• 8 Juice lemon
• 9 chopped kale
• 10 lemon
• 11 olive oil
• 12 Grated parmesan cheese
• 13 rosemary
• 14 Salt to taste
• 15 hot stock

Directions

• 1 Set a dutch oven or large saucepan over medium heat; pour in the olive oil.Finely dice the shallots and add to the pan, stirring to coat with the oil.Make 4 or 5 long horizontal slices in the celery stalk and dice.
• 3 Add the chickpeas and the kale and stir.
• 4 Pour in the hot stock, let it come to a boil and turn down the heat.
• 6 Serve hot, floating a couple of slices of lemon on top of each serving and pass round the parmesan cheese for everyone to help themselves. Lovely with toasted crusty bread.