RECIPE OF THE MONTH
Always something delicious. ​You can find many of the herbs and spices on our website. Just look under 'Spices' and at our store.

 Rosemary's Spicy Chickpea Soup with Kale

A friend made this soup for me one day when visiting. I loved it so much, I asked her how she made it and now make it often for myself. It’s easy, wholesome, and can be adjusted to personal tastes easily. Enjoy!

INGREDIENTS

  • 1 tablespoon olive oil

  • 2 teaspoons cumin (or to taste)

  • ½ teaspoon Rosemary's red pepper flakes (Optional)

  • 1 medium onion, minced

  • 1 large carrot, peeled and diced

  • 2 stalks celery, diced

  • 3 cloves garlic, minced

  • 4 cups chicken broth

  • 1 (15 ounce) can chickpeas - rinsed, drained, and lightly smashed

  • 1 small bunch kale, chopped
    Rosemary's salt and ground black pepper to taste

  • 1/4 cup of Rosemary's parsley leaf (or to taste)

  • 1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)

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DIRECTIONS
Step 1
Heat olive oil over medium heat in a medium-sized pot until warm. Add cumin seeds and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add onion, carrot, celery, and garlic; cook and stir until onion is softened and translucent, about 5 minutes. Stir in chicken broth, chickpeas, and kale.

Step 2
Bring soup to a simmer and cook until kale is tender, 10 to 15 minutes. Season with salt and pepper; stir in parsley. Remove from heat; top with Parmesan cheese.


 

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