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 bif bowl of soup containing chickpeas, kale, carrots, celery, leek and tomatoes

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.

two bowls of chickpea and kale broth

Chickpea and kale broth

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!
Prep Time 5 minutes
Cook Time 30 minutes
Course Appetizer, Main Course
Cuisine Fusion
Servings 4 people
Calories 76 kcal

Equipment

  • Saucepan

Ingredients
  

  • 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

Instructions
 

  • 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).

Nutrition

Calories: 76kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 35mgPotassium: 317mgFiber: 2gSugar: 4gVitamin A: 5781IUVitamin C: 19mgCalcium: 31mgIron: 1mg
Keyword vegan, vegetarian
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