This Chickpea Soup is my new favorite. I have caught myself craving it at night. It is so yummy! It is such a quick and easy soup to make. As with most soups, one can add or subtract an ingredient or two as needed. The version in my picture was made the day after Thanksgiving, so I added leftover pieces of shredded game hen. Usually, however, this is a meatless soup for us. Let’s get started…

Chickpea and Kale Soup

• 1 Tbsp olive oil
• 1 small green pepper – diced
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• pinch of each: oregano, thyme, basil, sage (dried)
• 1 (15-ounce) can chickpeas (rinsed and drained)
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup tomatoe (chopped)
• 1/4 cup finely chopped tomatoes (canned) (looks pureed)
• small bunch of kale (rinsed and torn into small pieces)
• salt & pepper to taste
• freshly shaved parmigiana cheese or crumbled feta cheese

Heat oil in a pot. Add the green pepper, onion, garlic, herbs, and cook, stirring, until the vegetables are barely tender, 4-5 minutes. (Do not brown the onions.) Add the chickpeas, chicken broth, and tomatoes. Season with salt and pepper. Bring to a boil. Reduce heat to low, add the kale, and simmer for 5 minutes. Serve with a sprinkling of cheese.

As always, Happy Cooking!