This is wholesome and has big bright flavours. What could be more comforting on a cold winter’s night? The addition of nutritional yeast produces a wonderful rich umami flavour. This is brightened by the slight sharp sweetness of the tomatoes. Creaminess comes from the chickpeas and a slight bitterness is provided by the occasional mouthful of kale. This is a good dish!
A good quality stock can make a difference here. If all you have is a stock cube of bouillon powder – it will still work since the celery, carrots and leek will add extra stocky flavour – it might just be a little thinner. To get a thicker mouthfeel, add a little of the liquid that comes in the tin of chickpeas. The tomatoes will also add a bit of thickness to the stock.
Chickpea and kale broth
- 1 tbsp olive oil
- 1 leek
- 2 carrots
- 2 celery sticks
- 1 litre stock
- 1 400 g tin of chickpeas
- 250 g fresh cherry tomatoes
- 1 tbsp nutritional yeast
- 200 g kale or cavolo nero
- salt and pepper
- Slice the leek lengthways and chop into 1 cm slices. Chop the carrots and celery into small cubes about half a cm wide.
- Heat the oil in a saucepan on a medium heat and add chopped leek, carrots and celery. Cover the saucepan and allow to sweat for 10 minutes.
- Add the stock and bring to the simmer. Add the chopped tomatoes, chickpeas and nutritional yeast and continue to boil until the tomatoes have broken down.
- Meanwhile, take the stems out of the kale and chop into bite size pieces.
- Add the kale to the soup and serve as soon as soon as it wilts a little (after a few minutes).