April's Spicy Chickpea Soup with Kale

Name: April's Spicy Chickpea Soup with Kale
Total time: 40
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 teaspoons cumin seeds; ½ teaspoon red pepper flakes (Optional); 1 medium onion, minced; 1 large carrot, peeled and diced; 2 stalks celery, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 (15 ounce) can chickpeas - rinsed, drained, and lightly smashed; 1 small bunch kale, chopped; salt and ground black pepper to taste; ½ cup finely chopped fresh parsley; 1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)

Recipe by LindaLMT from allrecipes.com

Dinner 40 Mins.

Ingredients

4 servings

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1 tablespoon olive oil
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2 teaspoons cumin seeds
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½ teaspoon red pepper flakes (Optional)
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1 medium onion, minced
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1 large carrot, peeled and diced
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2 stalks celery, diced
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3 cloves garlic, minced

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4 cups chicken broth
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1 (15 ounce) can chickpeas - rinsed, drained, and lightly smashed
•

1 small bunch kale, chopped
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salt and ground black pepper to taste
•

½ cup finely chopped fresh parsley
•

1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)

Instructions

Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.
Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.