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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!
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)
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.
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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