Lemony Kale Chickpea Parmesan Stew

Prep Time 10

Cook Time 30

Servings People

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.

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.

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.

Store leftovers in an airtight container in the fridge for up to 6 days or freezer for up to 2 months.