This warming and comforting broth based soup is a perfect light and easy meal. Learn how to make an excellent kale and chickpea soup that’s ideal when you’re down with a cold, or when you just feel like getting cozy with a warm and hearty bowl.
This recipe includes healthy vegetables and two protein sources, is made in less than 20 minutes, and creates minimal washing up. There are so many reasons to absolutely love this soup! It’s diet friendly, allergy friendly, and is completely syn free on the slimming world diet. I also love it because it’s so easy to adapt it, and it’s the perfect recipe if you’re looking to get rid of some leftovers or use whatever vegetables are hiding at the back of the fridge.
How to make kale and chickpea soup
First, chop, dice and prepare all your ingredients. Start by sauteing onion and garlic in a saute pan. Add the other vegetables, and saute for a few minutes until they become warm and start softening. Add the vegetable stock, chickpeas, herbs and vinegar, and boil until the vegetables are cooked through. Add some sliced or shredded ham. I love using leftover pulled gammon for this recipe. Serve warm along with some nice bread.
Are chickpeas good for you?
Chickpeas are a great vegetarian protein source, filled with fiber and vitamins. They are definitely very good for you, and can be used in a variety of dishes. I use roasted chickpeas in my salads, or add them to curries.
How to store kale and chickpea soup
This soup can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months. Thaw and reheat before serving. I like to make a big batch of this soup to freeze in portion sizes. If I ever feel a bit under the weather or have a cold, I always have a nice, comforting kale soup in the freezer waiting for me.
Tips for a great kale and chickpea soup
Eat your leftovers. This soup is one of my favorite ways to use leftover gammon, ham or pulled pork. You can also replace the ham for roast chicken, turkey or any other leftover pieces of meat. Additionally, feel free to use whatever veg you find in your fridge.
You can make it vegan. Ditch the meat for a vegan version. There is no need to substitute the meat, but you could add some vegan sausage or beans if you want to bulk up the soup.
Don’t leave it cooking. Nobody likes mushy overcooked vegetables. This soups cooks rather quick, so be careful not to leave it for too long, or the result won’t be great.
Spice it up! Add other herbs or spices if you want. There are lots of great herbs that would go really well with this dish, and I suggest you try out your favorites.
Kale and chickpea soup with ham
- 90 g kale
- 2 medium carrots
- 1 onion
- 2 garlic cloves
- 800 ml vegetable stock
- 1 tsp apple cider vinegar or lemon juice
- 1 tsp dried thyme
- 1 tin chickpeas
- 100 g sliced ham or cooked gammon
- Finely dice garlic and onions. Dice carrots into appropriate sized cubes or half circles.
- Heat a splash of oil in a pot on medium heat. Add onion and cook for 2-3 minutes until translucent. Add garlic, and cook for another minute.
- Add carrots to the soup, and cook for 2-3 minutes until they are warmed through. Add kale and cook until it starts to wilt.
- Add all the other ingredients except for the ham, and cook until the carrots are soft. Add salt and pepper to taste.
- Add sliced or shredded ham and allow it to heat through before serving.