Ingredients

The following ingredients have 6 Servings
  • 3 cloves garlic (chopped)
  • 1 medium onion (diced small)
  • 1 tsp dried rosemary
  • 3 10 oz bags cooked chickpeas (I like Jyoti, or 2 cans of chickpeas)
  • 3 tbsp sun-dried tomatoes in oil (chopped small)
  • 5 cups chicken stock (I like Kitchen Basics,)
  • 2 cups chopped (packed kale)
  • salt and pepper to taste
  • grated parmesan for topping

Instruction

  • Saute garlic and onion in a big pot. Add rosemary.
  • Add chickpeas, sun-dried tomatoes, and chicken stock. Bring to a boil.
  • Reduce heat and simmer for about 20 minutes or so until flavors marry.
  • Take 2 cups of soup and whirl in a blender for a minute or two. Return to pot.
  • Add chopped kale and cook until the kale wilts.
  • Add salt and pepper to taste.
  • Serve warm with lots of grated parmesan.
  • Keeps well in the fridge for several days.