A broth-based soup with chickpeas and kale, topped with fresh chili and scallions/green onion
4 Tbsp olive oil
½ onion, peeled and finely chopped
5 garlic cloves, finely chopped
1 cup chopped celery
1 cups cooked and drained chickpeas
2 cups finely chopped kale
5 cups vegetable stock
Salt and pepper
To Serve
1 fresh red chili, finely sliced
4 tsp finely chopped scallions/green onions
1
Add the oil to a large saucepan or stock pot over a medium heat
2
Add the onions, garlic and celery, stir as the veggies soften for a few minutes
3
Add the chickpeas, kale, stock, salt and pepper, cover the pot and simmer for about 20 minutes
4
Serve each bowl with fresh chili and scallions scattered over the top
Nutrition Facts
4 servings
Serving size
- Amount per serving
- Calories214
- % Daily Value *
- Total Fat 14.7g19%
- Total Carbohydrate 17.7g7%
- Protein 6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
4 Tbsp olive oil
½ onion, peeled and finely chopped
5 garlic cloves, finely chopped
1 cup chopped celery
1 cups cooked and drained chickpeas
2 cups finely chopped kale
5 cups vegetable stock
Salt and pepper
To Serve
1 fresh red chili, finely sliced
4 tsp finely chopped scallions/green onions