Red Pepper and Chickpea Soup with Kale ~ Hearty, Healthy, and Satisfying, this soup will warm you up and tantalize the palate. With the weather turned cool, (ok, COLD, it’s snowing outside and couple days ago it was 9º), this soup is perfect to warm you up. It’s hearty and packed with layers of flavors. And because it’s hearty, it will fill you up too. So much so, that us carnivorous folks might not even notice it’s a vegetarian dish (vegan if you omit the queso fresco).
I don’t often eat vegetarian or vegan dishes due to the dietary protocol I am to follow. Occasionally, though, I get enough of the required animal protein in my other meals that I can go veggie style. Tonight was one of those nights. I had the required animal protein and was able to ‘treat’ myself to with Red Pepper and Chickpea Soup with Kale.
Even before the surgery, a meal was rarely complete without some kind some meat. But with this dish, I didn’t miss the meat. If you must have some animal protein, some shredded chicken would be right at home in this dish…or maybe even some of that left over turkey you need to get rid of, but just can’t handle one more sandwich of.
I love the simplicity and ease of this Red Pepper and Chickpea Soup with Kale. One pot, toss in a few ingredients at a time, watch it bubble away, stir occasionally, add a few more items. Dinner is done!I warmed up corn tortillas to dip in the broth, as I didn’t want to waste any of the fragrant and flavorful liquid. Or maybe I lifted the bowl to my mouth…I’ll never tell.
If you happen to have leftover cooked rice and want to save time/create a shortcut, decrease the liquid by 2 cups, add two cups cooked rice at the end after the kale and chickpeas have been added.
Red Pepper and Chickpea Soup with Kale
- 2 red bell peppers; diced
- 1 cup onion; diced
- 1/2 cup rice; uncooked
- 2-15 oz cans chickpeas; drained and rinsed
- 10 cups water/broth or a combo thereof
- 1 lime; juiced (about 3 tbsp)
- 1 tbsp cumin
- 1/2 tbsp chili powder
- Salt/Pepper to taste
- 3 cloves garlic; minced/grated
- 1 tbsp cilantro; diced
- Extra virgin olive oil
- 1 bunch kale; torn
- Queso Fresco
- In a large pot, add a small about of olive oil and heat over medium high heat
- Add the bell pepper, allowing to blacken slightly on each side, 5-6 minutes
- Add onions, cook an additional 2 minutes
- Add 2 tablespoons olive oil
- Add rice, garlic, cumin, salt, pepper, and chili powder, stir well and constantly until the spices have bloomed and the rice begins to brown
- Add the liquid, bring to a boil and reduce heat to medium
- Allow to simmer for about 20 minutes or until the rice is cooked; stirring occasionally
- Add the cilantro and lime juice
- Add the chickpeas and kale
- Bring back to a low simmer
- Serve with queso fresco