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Curried Chickpea and Kale Soup
I always have chickpeas in the house, and practically always have kale in the fridge! So last night’s dinner was a case of opening the cupboards and fridge and seeing what I could come up with. And this is the result. It is a thick, nourishing soup full of flavour and goodness,
Prep Time 10 minutes
Prep Time 10 minutes
  1. Heat olive oil in a large pan and add all onions and garlic
  2. Cook for a few minutes until starting to soften
  3. Add all spices and mix together
  4. Add tin chickpeas and water from can and mix
  5. All kale, celery leaves (if using), almond milk and stock
  6. Bring to the boil and simmer for about 5 minutes
  7. Add coconut milk and simmer for another 1-2 minutes
  8. Transfer to a blender and mix until all combined
  9. Re-heat if necessary
Recipe Notes

Serve with nut cheese and crackers or soughdough

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