This stew is comforting, nourishing, and is so easy to make. Hearty potatoes, kale, and chickpeas get simmered in a simple broth that’s flavored with aromatics and spices. Some chickpeas get blended to make the soup nice and thick along with help from the potatoes. Parmesan gets stirred in at the end to add a cheesy umami-boost and lemon brightens it all up. Be sure to top with your favorite olive oil, black pepper, and more parm.
Ingredient Highlight
Chickpeas! Like many other legumes are rich in protein, fiber, folate, zinc, calcium, magnesium and iron. They also contain vitamin K which, along with calcium, is a key nutrient for strong bones. Chickpeas are uniquely rich in certain flavonoids (mostly in the outer part of the chickpea) and antioxidants that will help fight off inflammation and free radicals.
Servings 4 People
Prep Time 10 minutes 
Cook Time 30 minutes Ingredients
- 2 celery stalks quartered
- 2 carrots, peeled quartered
- ½ yellow onion quartered
- 2 tbsp olive oil
- 2 tsp kosher salt divided
- 3 cloves garlic chopped or smashed
- 2 tsp dried oregano
- 1 tsp fennel seeds
- ½ tsp black pepper
- 6 cups water
- 2 (15 oz) cans chickpeas, drained and rinsed
- 2 cups grated potato about 12-14 oz
- 1 large bunch kale, torn or chopped into pieces about 7-8 cups loosely packed
- 1 tbsp lemon juice
- 1 cup grated parmesan divided
- We’re using the blender to do a lot of the chopping work, but you could also do it all by hand.
- I like to use russet potatoes here. You can also use the blender or food processor to finely chop the potato instead of grate it. Just roughly chop it into quarters and pulse (see video).
- Note: if you have a parmesan rind laying around, throw that into the soup to add more flavor. Just remember to remove it once the soup is done.
Instructions
- In a high-speed blender or food processor, add the celery and carrots and blend or pulse until finely chopped. Scrape down the sides and under the blade, then add the onion and repeat. If any big chunks remain, just scrape down the sides and blend again or hand chop it.
- In a large pot, warm the oil over medium heat. Add the onion/carrot/celery mixture and 1 teaspoon salt. Cook for 3-5 minutes or until softened and water has evaporated.
- Add the garlic, oregano, fennel, and black pepper and cook for 30 more seconds, stirring often. Add the water, chickpeas, and remaining 1 teaspoon salt. Increase the heat to high and bring to a boil. Once it starts boiling, reduce the heat to maintain a simmer. Add about 2 cups of the chickpeas and broth to the high-speed blender (get plenty of chickpeas in there to help thicken the soup) and blend until thickened. Stir it back into the pot along with the potato and kale (if the kale is too much for the pot, add it in batches).
- Increase the heat to high to bring it back to a boil, then reduce the heat to medium-low and simmer rapidly for 20-25 minutes, stirring halfway through, or until the potato is cooked through and liquid has reduced to a stew-like consistency. Remove from heat and stir in the lemon and half of the parmesan. Taste and add more salt or lemon, if needed.
- Serve topped generously with remaining parmesan, olive oil, black pepper.
Items you can prep ahead (optional)
- Prep ½ yellow onion (use the blender to finely chop, see recipe)
- Quarter 2 celery stalks (use the blender to finely chop, see recipe)
- Peel and quarter 2 carrots (use the blender to finely chop, see recipe)
- Chop or smash 3 cloves garlic
- Grate 2 cups potato (or just cut into pieces and use blender to finely chop)
- Chop or tear 1 bunch kale into pieces (7-8 cups loosely packed)
- Grate 1 cup parmesan
Substitutions:
- To make vegan, skip the cheese and add a tablespoon of soy sauce or mash in a tablespoon of miso paste.
- Sub grated sweet potato for the russet.
- Boost the protein – cook some sausage or ground meat in the pot before adding the onion. You could also add ¼ cup quinoa for some extra protein.
- Use any hearty leafy green in place of kale – like collard greens or chard.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days or freezer for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers on the stove or in the microwave until warmed through.
- Top with a fried egg and pickled onions!
- Serve with buttered bread.
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