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This hearty chickpea kale soup is packed with protein, fiber, and delicious, comforting flavors—perfect for a quick, nourishing meal! Why you’ll love this recipe:
✨ Ready in just 30 minutes
✨ Made with simple, wholesome ingredients
✨ Cozy, satisfying, and packed with plant-based protein

Pro tip: Add a squeeze of lemon at the end for a bright, fresh flavor boost!

Ingredients
• 1 tbsp olive oil
• 1 yellow onion diced
• 4 cloves of garlic minced
• 3 celery stalks diced
• 2 large carrots diced
• 540 ml chickpeas drained and rinsed
• 540 ml canned diced tomato no salt added
• 4 cups vegetable stock
• 2 cups kale destemmed and chopped, I used frozen kale
• 1 lemon, juiced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/4 tsp chili pepper flakes
• 1/2 tsp salt
• 1/4 tsp pepper

INSTRUCTIONS:

1. In a large pot over medium heat, sauté the onion, garlic, celery and carrots in olive oil for about 3-4 minutes, until the onions are translucent.
2. Add the dried rosemary, thyme, chili flakes, drained and rinsed chickpeas, canned tomatoes, veggie stock, salt and pepper. Increase the heat to bring the soup to a low boil, add the lid, then reduce to a simmer. Simmer for 10-15 minutes, or until the carrots are fork tender.
3. Stir in the chopped kale and lemon juice and let the kale simmer. Serve with crusty bread, croutons or crackers and enjoy!