April's Spicy Chickpea Soup with Kale

love it.

This is delicious! My new favorite recipe! I made it a little more spicy with more red pepper flakes, and today am adding mushrooms, asi think that'll be a good complement to the recipe... but this is absolutely amazing!!!

Great taste and so easy to throw together. A little on the "too" spicy side so might cut back a touch on the red pepper flakes but definitely would make again.

Very easy and fast recipe to make. Perfect for these cold, dark evenings. I used kale and mustard greens from my garden. I also used a little white cooking wine at the end of sautéing the onion, celery and garlic . I used dried chick peas cooking them in the instant pot and then adding to the vegetable stock.

Very good! I made it vegan by using vegetable stock + “better than boullion”seasoned vegetable base, and it doesn’t seem to be missing any flavor!

So delicious

This soup was delicious. I followed the recipe exactly, and both my husband and I really enjoyed it. I was mystified by the high sodium content listed in the nutritional profile. Clearly, the over 1,500 milligrams of sodium must come from the chicken broth and the chickpeas. I used no-salt-added varieties for both and just added kosher salt to taste.

Really simple recipe. I really enjoyed it.

Was very simple Great flavor and filling