Smoky Tomato Chickpea Soup with Kale

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional)
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable broth
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 cups kale, stems removed and leaves chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic, smoked paprika, and chili flakes (if using), cooking for another minute.
3. 3 Pour in crushed tomatoes and vegetable broth. Bring to a boil.
4. 4 Add chickpeas and oregano. Reduce heat and let simmer for 15 minutes.
5. 5 Stir in kale and cook until tender, about 5 more minutes.
6. 6 Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Equipment

• Large pot

Variations

• Add a splash of lemon juice before serving for a bright twist.

Substitutions

• Spinach can be used in place of kale for a milder flavor.

Pairings

• Grilled cheese sandwiches
• Warm pita bread

Nutrition

Tips

• For extra smokiness, add a chipotle pepper in adobo sauce with the tomatoes.
• If you prefer a smoother soup, blend part of it before serving.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with crusty bread or a side salad for a complete meal.

FAQ