Corena’s Kitchen

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Every Wednesday at Bob's Market and Greenhouses, we share inspiring recipes that celebrate the fresh vegetables harvested from your garden. These recipes not only highlight seasonal produce but also provide creative ways to incorporate your homegrown veggies into delicious meals. Whether you’re looking for hearty salads, savory soups, or flavorful stir-fries, our weekly posts offer a variety of ideas to help you make the most of your garden bounty. Join us for culinary inspiration that transforms your garden's offerings into delightful dishes for you and your family.

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Soups John Morgan Soups John Morgan

Spicy Chickpea Soup with Kale

With cold weather crops coming on now, this recipe can use your fresh kale from the garden along with pantry staples.

With cold weather crops coming on now, this recipe can use your fresh kale from the garden along with pantry staples.

Ingredients

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  • 1 tablespoon olive oil

  • 2 teaspoons cumin seeds

  • 1/2 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

  • 1/2 cup finely chopped fresh parsley

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

Directions

  1. Heat olive oil over medium heat in a medium-sized pot until warm.

  2. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds.

  3. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes.

  4. Stir in chicken broth, chickpeas, and kale.

  5. Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley.

  6. Remove from heat; top with Parmesan cheese.

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