Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, finely sliced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried rosemary
  • 0.5 tsp red pepper flakes
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 4 cups low sodium vegetable broth
  • 0.5 cup sun-dried tomatoes in oil, thinly sliced
  • 1 tsp sea salt
  • 0.5 tsp black pepper, freshly cracked
  • 2 cups Lacinato kale, chopped into ribbons
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 7 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the garlic, tomato paste, rosemary, and red pepper flakes. Cook for another 2 to 3 minutes, stirring constantly, until the tomato paste turns mahogany-colored and fragrant.
  3. Pour in the drained chickpeas, vegetable broth, sun-dried tomatoes, salt, and pepper. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
  4. Use a potato masher or the back of a spoon to crush about 1/4 of the chickpeas against the side of the pot. Stir well to incorporate the released starches into the broth.
  5. Stir in the chopped kale and cook for 2-3 minutes until wilted but still vibrant green. Stir in the fresh lemon juice right before serving.