Aprils Spicy Chickpea Soup with Kale

My friend April made this soup for me one afternoon when visiting. I loved it so much, I asked her how she made it and now make it often for myself. It’s easy, wholesome, and can be adjusted to personal tastes easily. Enjoy!

Step: 1

Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.

Step: 2

Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.

Per Serving: 216 calories; protein 9.5g; carbohydrates 33.3g; fat 6.3g; cholesterol 7.2mg; sodium 1507.2mg.

The word “stew” can refer to both a food and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it does have a few notable differences. The meat is chopped into smaller pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.