Chickpea Soup with Crispy Kale

Chickpea Soup with Crispy Kale
Photo by Scott Phillips


  • 4 cups mild vegetable broth, such as Pacific brand
  • 1 medium carrot, finely diced
  • 3 Tbs. extra-virgin olive oil; more for serving
  • 2 15-oz. cans chickpeas, drained and rinsed
  • 3 rosemary sprigs (about 4 inches)
  • Freshly ground black pepper
  • 1 medium celery stalk, finely diced
  • + 5 more ingredients
    • 1 14-½-oz. can diced tomatoes
    • 1 bay leaf, preferably fresh
    • 1 small bunch kale (6½ oz.), ribs removed, leaves torn into ½-inch pieces (about 6 cups), rinsed and well dried
    • Fine sea salt
    • 1 small yellow onion, finely diced

Position a rack in the center of the oven and heat the oven to 425°F. In a large bowl, toss the kale with 1-1/2 Tbs. of the olive oil and a generous pinch of sea salt. Spread the kale on a large rimmed baking sheet and bake until crisp but still green, 10 to 12 minutes. Cool on a rack. Meanwhil...

View full recipe at Fine Cooking


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