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April's Spicy Chickpea Soup with Kale

Rated as 5 out of 5 Stars
181

"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!"
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Ingredients

40 m servings 216
Original recipe yields 4 servings

Directions

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  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.
  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.

Footnotes

  • Cook's Note:
  • Vegetable stock can be used in place of chicken stock. Other greens such as spinach, collards, or Swiss chard can be used in place of kale. Use your judgment on the amount of greens you wish your soup to have.

Nutrition Facts


Per Serving: 216 calories; 6.3 33.3 9.5 7 1507 Full nutrition

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love it.