Kale and Chickpea Soup

A hearty and healthy winter soup with asian flavours
Ingredients - Serves 4
  • 1 bunch of fresh kale or 100 g of frozen kale, chopped
  • 1 can of chickpeas or ½ cup dried chickpeas, soaked overnight and cooked
  • 1 large (or 300 g) onion, chopped
  • 1 medium-sized (or 150 g) carrot, diced
  • 2 tsp ginger, chopped
  • 3-4 cloves (or 6-8 g) of garlic, chopped
  • 4 cups vegetable stock or water
  • 1 tbsp oil
  • 1½-2 tsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tsp white or brown sugar
  • 1 tsp red chilli flakes, optional
  • Salt, to taste
  1. Heat the oil in a pot. Sauté the ginger, garlic and onions, until the onions are soft
  2. Add carrots, kale, drained chickpeas and stock and bring to a boil. Cook until the vegetables are soft, but not mushy
  3. Use a {pressure cooker} to speed up the cooking
  4. Mix in the vinegar, sugar, soy sauce and red chilli flakes (optional). Add salt as needed
  5. Let simmer for a couple of minutes. Turn off the heat and serve with crispy noodles
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