Talking with a couple vegetarians at the office started this whole track earlier this fall. I made this dish, again with things I had on hand and very little energy to execute but enough desire to see it through one weekend. It’s made for some great lunches as I portioned and froze much of it for the weeks ahead.
The following recipe is slightly adapted from the original.
- 1 medium yellow onion, diced
- 7 medium raw carrots, sliced thin or diced small
- 4 stalks celery, diced
- 3 tbsp. olive oil
- 7 cups chopped kale
- 6 cloves garlic, minced
- 4 cups vegetable stock
- 2 tbsp. chopped parsley
- 1 tsp. basil
- 1 1/2 tsp. Kosher salt
- 3 cups cooked chickpeas
- In a large soup pot, sauté onion, carrot, and celery in oil over medium (not high) heat until onion begins to turn translucent.
- Add greens and sauté until greens are tender. Stir often to prevent vegetables from sticking.
- Add garlic and sauté for one additional minute.
- Add stock and seasoning and bring to boil. Reduce heat and simmer until vegetables are tender.
- Gently stir in chickpeas and add salt to taste.
- Serve hot.