|kale and chickpea soup with chilli, garlic and ginger|
kale and chickpea soup with chilli, garlic and ginger
recipe by Ema at De Tout Coeur Limousin
preparation time: 15 minutes
cooking time: less than 30 minutes
suitable for vegetarian & vegan diet (use vegetable stock)
1 litre vegetable/chicken stock
500g cooked/tinned chickpeas (drained weight)
250g kale, shredded
200g chopped tomatoes (fresh or tinned)
50g orzo pasta (or other small pasta shape)
3-4 garlic cloves, crushed
zest of 1 lemon
1 tbsp grated ginger
2 tsp fennel seeds
1-2 tsp chilli flakes
1 tbsp extra virgin olive oil
salt and pepper
extra virgin olive oil
heat the oil in a large saucepan, add the fennel seeds, chilli flakes, garlic and ginger and cook gently for a few minutes until fragrant
add the chopped tomatoes and zest of half a lemon and continue to cook for a few minutes until the tomatoes are softened
add the chickpeas, kale and orzo pasta, stir, then pour in the stock. Bring to the boil, then reduce the heat and simmer until the kale and pasta are cooked. Check for seasoning - adding salt and pepper to taste.
to serve grate over some fresh lemon zest and a drizzle of olive oil.
to make this gluten free, use gluten free pasta or rice and check that your stock is gluten free too.