Chickpea and Kale Soup

Charmaine Lu -
  • 1 tsp coconut oil
  • 1 chopped onion
  • 1 tbsp grated ginger
  • 2 crushed garlic cloves
  • 200g potato, peeled and cut into 2cm cubes
  • 1 tsp each turmeric and ground cumin
  • 2 tbsp medium curry powder
  • 400g tin of chickpeas, drained
  • 150ml coconut milk
  • 500ml veg stock
  • 200g shredded kale
  • 1 lime, juice only
  • Fry the onion in the oil for 5 mins to soften, then stir in the garlic and ginger, fry for a minute more, then add the potato, chickpeas and spices. Cook for 5 mins, adding a splash of water to stop the spices from sticking.
  • Pour in 400ml stock and the coconut milk. Bring to a simmer and cook for 10 mins, then season and transfer about a quarter of the soup to a blender and whizz until very smooth. Add the remaining stock to loosen the mixture, then pour back into the pan with the other ingredients. Stir in the kale and lime juice, cook for 5 mins to wilt, then serve in bowls with flatbreads for dunking.
25 mins
2 serving