Chickpea Soup with Kale and Bacon
Prep time: 
Cook time: 
Total time: 
Serves: 3-5
  • 4 slices bacon
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans chickpeas
  • 4 cups low-sodium chicken stock
  • Parmesan cheese rind
  • ¼ teaspoon rosemary
  • 3 roma tomatoes
  • 3 cups kale
  • 2 teaspoons olive oil
  1. Using a paring knife, cut an X into the top of each roma tomato.
  2. In a medium pot, render fat out of bacon over a medium heat. Once bacon is crisp, remove. Chop and set aside.
  3. Add onion and garlic. Sweat until soft. Add all about ½ cup of chickpeas. Cook another two minutes. Season with salt and pepper. Transfer to blender or food processor, cover with 1 cup of chicken stock. Pulse until mostly pureed; make sure it still has a little bit of texture.
  4. Transfer back to the pot and add remaining chicken stock, ¼ cup of the remaining chickpeas, ½ of the chopped bacon, rosemary and rind. Bring to a boil and reduce to a simmer.
  5. Once the mixture is simmering, add the tomatoes. Let them sit in the hot broth for 1 minute. Remove and peel and de-seed. Cut into a dice and add back into the soup.
  6. Simmer the soup for 20-25 or until the rind of the parmesan has almost fully melted. (It won’t melt all the way).
  7. At the last minute add the kale. Season with salt and pepper if necessary. Garnish with chopped bacon and crispy chickpeas.
For the crispy chickpeas:
  1. In a small non-stick skillet, heat olive oil to a medium-high heat. Once the oil is hot, add in chickpeas. Fry until crisp. Drain on paper towel and season with salt and pepper.
Recipe by Cooking for Keeps at