Chickpea and Kale Soup

• porties: 4 servings
• totale tijd: 25 minutes

Ingrediënten

1 tbsp. olive oil

6 cloves garlic, crushed with press

1 tbsp. finely grated lemon zest

1/4 tsp. to 1/2 tsp red pepper flakes

1/2 tsp. fennel seeds, coarsely crushed

1 14-oz can tomato puree

1 bunch Tuscan kale, stems and tough ribs removed, leaves coarsely chopped (about 13 cups)

1 15.5-ounce can chickpeas, drained and rinsed

1/2 c. grated Pecorino Romano cheese

Lemon wedges, for serving

Instructies

Heat oil in large Dutch oven on medium. Add garlic and zest and cook, stirring, 1 minute. Add red pepper and fennel and cook, stirring, 2 more minutes.

Add tomato puree, 4 cups water, and 1 teaspoon salt. Cover and bring to a boil; add kale and simmer 4 minutes.

Add chickpeas and simmer until heated through, about 2 minutes more. Serve with Pecorino and lemon wedges if desired.