Recipe

Chickpea Soup with Kale

Accompanying article: Apricot Kernels — Bitter is Sweet

Chickpeas are one of our few common foods that are a good source of amygdaline. This controversial compound helps prevent cancer. It’s also known as vitamin B17 and laetrile.

Compared to other dried beans, chickpeas are valued for their earthy-sweet flavor and, when mashed, their creamy texture.  Here’s an easy-to-make and satisfying chickpea soup. If you haven’t kale on hand, use cabbage, chard or another green.

Serves 4

1 tablespoon unrefined olive, sesame or palm oil
2 teaspoons cumin seeds
½ teaspoon chile flakes
3 cloves garlic
1 medium onion, chopped
1 carrot or rutabaga, diced
2 stalks celery, chopped
Sea salt
2 cups cooked (or 1 can) chickpeas, with cooking liquid
4 cups soup stock or water
1 bunch kale or collards, finely chopped
Freshly ground pepper
½ cup fresh basil, tarragon, oregano or parsley, chopped

In a 2 quart soup pot, warm the oil and sauté the cumin, chile and garlic until just aromatic.  Add and sauté the onion, carrot and celery for about 7 minutes or until the onion is translucent.  Add salt and sauté for a minute or two. Lightly puree the chickpeas and their liquid using a potato masher, slotted spoon or blender. Add chickpeas, soup stock, kale and pepper to the onion mixture and bring to a simmer, partial cover the pot and simmer for 10 minutes or until the kale is tender. Stir occasionally. Adjust flavors.  Garnish and serve.

May you be well nourished,

Rebecca Wood