A quick and hearty vegan soup perfect for those cold evenings when you are time poor but want a super delicious comfort food.
The mighty chickpea, small in size but packed full of energy and tastiness. It’s a staple for most vegetarians as it is so easy to cook and is amazing for padding out stews, dips, soups, pretty much anything.
Something that you might find surprising is that it is great to use to thicken up a dish like a stew or a soup, and I don’t mean in its normal round form, I mean if you actually blend it up and add it to a dish it acts as a very useful thickening agent.
I love chickpeas so much and use them in a lot of cooking. If you regularly use tinned chickpeas you might be interested to know that if you keep the watery syrup that the chickpeas are tinned in, this can be used as an egg white substitute in cooking and even in baking. Yep, you can actually make a pretty decent meringue from that weird, thick, watery chickpea stuff! It’s called ‘aquafaba‘ and it is basically a little revolution in its on right.
I will be posting a lot more on aquafaba later on this blog so keep your eyes peeled!
Onto this soup, well it’s super yummy tomato-ey goodness. Add to that its quick to make and because it contains 2 tins of chickpeas, you are getting lots of fibre, protein, zinc and iron. I am serving it up with curly kale chips. These little treats are also quick to conjure up, but do take a bit of watching to make sure that they don’t burn or go too brown. You basically want to keep checking them and when they feel crispy, but haven’t turned fully brown, they are ready! It’s also a good idea to let them sit for 10 minutes before eating, as they get crispier the longer they sit. Kale is one of the best superfoods, it’s pretty much packed with any goodness you can think of, so get stuck in and make your chips, they are fast and easy to make!
- For the soup:
- 2 x 400 g tin chickpeas
- 1 x 400 g tin tomatoes
- 1 onion
- ½ tsp garlic, chopped
- 1 Tbsp olive oil
- 5 stalks curly kale, leaves only chopped (no stalks)
- 2 sprigs rosemary
- 1 cup vegetable stock
- ½ tsp cayenne pepper
- salt, for seasoning
- pepper, for seasoning
- For the Kale Chips
- 250 g Curly Kale, washed and thoroughly dried
- 2 Tbsp olive oil
- 1 tsp salt
- Preheat oven to 180 degrees celsius.
- For the kale chips, remove the leaves from the stalks and cut into bite sized pieces. Ensure that the leaves are thoroughly dried from washing.
- Add the leaves to a bowl and cover completely with olive oil, season well with salt.
- Lay baking paper on an oven tray and cover with the curly kale leaves, ensure that they are not touching each other.
- Bake for 7-10 minutes until crispy but not brown. Remove from the oven and leave to sit and crisp up further for 10 minutes. Cook the kale chips in batches if you need to.
- Finely chop 1 teaspoon of rosemary.
- Put 1 tablespoon of olive oil in a pan and fry the onion, garlic and 2 rosemary sprigs until the onion is translucent but not browned.
- Add the curly kale and cook for 3 minutes.
- Put 1 tin of chickpeas in a food processor with half a tin of tomatoes and blend until very smooth.
- Remove the sprigs of rosemary from the pan and add to the pan the processed chickpeas/tomato mixture, the other tin of whole chickpeas and the remaining ½ tin of tomatoes.
- Add the chopped rosemary, cayenne pepper, vegetable stock.
- Season with salt and pepper.
- Simmer on a low heat for 20 minutes.
- Serve soup topped with Kale chips.