Sunday, October 9, 2011

Chickpea, Potato, and Kale Soup

My friend Jonah, of the Jonah's Fish Chowder recipe fame,  came to visit a few weeks ago with a lovely surprise for me from his local farmers' market. It included oyster mushrooms, wedges of different cheeses, and a large bunch of chard. Since then, I've been daydreaming about leafy greens. (I know, that probably puts me in the category of food dork, but I'm okay with that.)

This is a variation on a soup that I used to make a long time ago. I love the combination of chickpeas and potatoes, and also how flexible the recipe is. Feel free to throw in other aromatics like carrots or celery with your onions; replace the kale with swiss chard; or even add some ground sausage to the mix.

(for gluten-free recipe, omit bouillon or use a gluten-free bouillon)
(for dairy-free or vegan recipe, omit parmesan cheese when serving)
  • olive oil
  • 1 yellow onion, diced
  • 1/4 tsp dried whole thyme
  • 1/4 - 1/2 tsp smoked paprika
  • 2 bay leaves
  • salt and freshly ground pepper to taste
  • 4-6 red potatoes, cut into bite-sized pieces
  • 8 cups water, divided use
  • 3 tsp vegetable bouillon (or 3 bouillon cubes)
  • two 15 oz cans of beans, drained and rinsed (I used one can of chickpeas and one of pink beans)
  • 3/4 bunch fresh kale, rinsed well and chopped
  •  parmesan cheese, for serving (optional)
  1. Heat olive oil in large stockpot over medium heat. Add onions, thyme, smoked paprika, and bay leaves. Add salt and pepper. Cook until translucent.
  2. Add potatoes and 4 cups of the water. Cover and let sit until water comes to a boil. 
  3. Reduce heat to low and stir in bouillon. Add the other 4 cups of water, and place kale on top of other ingredients. Return cover to pot and let the kale start to steam. 
  4. After about 5-7 minutes, add beans, stir well, and return cover to pot. Cook for another 10-15 minutes, then turn heat off. Let sit, uncovered, for a couple minutes, then check flavors. Add more salt and pepper as needed.
  5. Serve with a side of parmesan cheese, for sprinkling, if desired.


  1. Looks wonderful AND healthy. You remain my inspiration for getting out of my cooking rut(s).