Thursday, March 28, 2013

chickpea and kale soup

Chickpea and Kale Soup

Behind the silence on this blog, I have moved. Into a new (well, new-to-me) apartment (well, studio); on my own for the first time. These past few weeks have been spent packing and unpacking, working and sleeping, learning new routines and what it means to live alone, running errands and doing things I never even thought of before. The day before moving, I went back to work from my study break with five more hours a week on my contract.

It has been busy, to say the least.

Spring is finally making its way here, though, the warmth of the sun melting all the coldness away. After months of all hues of gray, the sudden brightness is sure to refresh and recreate. In the wake of the life that seems to be stirring up, a craving for lightness is grasping a tighter hold, making itself noticed. The nights still remain cold and I am reluctant to completely let go of the comfort of that a bowl of hot soup brings. So this soup was made, to tide over the business and the days of undecided weather.

Chickpea and Kale Soup 3
This is simple yet flavourful soup is sure to satisfy. A spin-off on the minestrone I often make, this soup is both light and somewhat hearty, thanks to the kale and chickpeas. To make this a meal on its own, you could add a cup of small pasta or elbow macaroni when adding the kale and chickpeas and cook until the pasta is done, about 10 minutes. Serving this soup with some good whole grain bread is highly recommended.

Chickpea and Kale Soup
serves 4

1 tbsp extra-virgin olive oil
1 yellow onion
2 garlic cloves
2 to 3 medium carrots
2 to 3 celery stalks

1 tsp dried basil
1/2 tsp dried thyme
1/4 tsp dried oregano
a pinch of red pepper flakes
1 (400g) can diced tomatoes
3 to 4 cups vegetable stock

1 (400g) can chickpeas, drained and rinsed
2 to 3 cups chopped kale
Salt and ground black pepper to taste

Peel and dice the onion and carrots. Peel and mince the garlic. Wash and dice the celery stalks. In a saucepan, heat the olive oil over medium-high heat and add the onion, carrots and celery. Sauté for a few minutes, then add the garlic. Sauté until the onion starts softening; add the spices, diced tomatoes and vegetable stock. Bring to a boil and simmer, covered, for 25 minutes, stirring once in a while.

After the 25 minutes, add the chickpeas and kale. Simmer until the soup is heated through and the kale has wilted, about 10 minutes. Season to taste.

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