Curried Kale and Chickpea Soup
Curried Kale and Chickpea Soup



  • 1 tsp oil
  • 1 chopped onion
  • 1 tbsp grated ginger
  • 2 crushed garlic cloves
  • 200g sweet potato, cut into 2cm cubes
  • 1 tsp turmeric
  • 2 tsp cumin, ground
  • 1 tbsp curry powder
  • 400g tin of chickpeas, rinsed
  • 150ml coconut milk
  • 500ml veg stock
  • 160g kale, chopped
  • 1 lime, juice only
  • 1 red chilli, chopped
  • Fry the onion in the oil for 5 mins, then chuck in the ginger and garlic and fry for another minute. Stir in the sweet potato, spices, and chickpeas, then cook for another 5 mins and add a splash of water.
  • Pour in your coconut milk and 400ml of stock, and bring to a simmer for about 10 mins. Season well, then blend with a stick blender. Pour in the rest of the stock, then stir in the kale and cook for 5 mins. Add a little lime juice, stir, and serve with a scattering of chilli.
25 mins
2 serving

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