Chickpea and kale minestra
A brothy bowl of chickpeas and kale, thickened by crushing some of the chickpeas into the liquid. Quick enough for a weeknight, and plain in a way that feels restful.
- Time
- 30 min
- Serves
- 2
- Kind
- Stew
- Also
- One pot
Method
- Chop the onion finely, dice the carrots and crush the garlic. Drain and rinse the chickpeas, then strip the kale from its stalks and shred the leaves.
- Warm the olive oil in a large pot over a medium heat. Add the onion, carrots and a pinch of salt and cook for about 8 minutes until soft, then stir in the garlic for 1 minute.
- Add the chickpeas, crumble in the stock cube and pour in 600 ml of water. Bring to the boil, then simmer for 15 minutes.
- Crush about a quarter of the chickpeas against the side of the pot with the back of a spoon, so the broth thickens.
- Stir in the kale and cook for 5 minutes until tender. Squeeze in the juice of half the lemon, then taste and add more lemon, salt and black pepper.
- Toast slices of sourdough until golden. Serve the minestra in bowls with the toast.
Tip Leftover broth thickens in the fridge. Loosen it with a splash of water when you reheat.
Per portion
| Energy | 707 kcal |
| Protein | 31 g |
| Carbohydrate | 100 g |
| of which sugars | 15 g |
| Fat | 17 g |
| of which saturates | 3 g |
| Fibre | 22 g |
| Salt | 3.74 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- chickpeas2 tins
- kale200 g
- onion1
- garlic3 cloves
- carrot2
- sourdough loaf½
- lemon1
- vegetable stock cube1
- olive oil1 tbsp
