Spicy Chickpea Kale Soup | Photo credit: Chef Mariea Cobb
This chicken, kale and bean stew is hearty with a little red pepper heat to warm you up. We smash some of the beans to thicken this stew and add some creaminess to the dish. The main suspects in the stew are chicken, two super greens, kale, spinach and white beans.
Using dried beans means you will need to soak them overnight before you plan to make this stew. For those of you who have not used dried beans before, it’s really easy. Place beans in a bowl pick through the beans for any imperfections or debris and discard.Then pour enough water to cover them about 1 -2 inches over the beans. Cover with plastic wrap and let them soak up the water on the counter or fridge overnight. Discard the soaking water, rinse beans and proceed with the recipe.
Seasoning the stew throughout the process will make well seasoned and flavorful. You start out with a small amount of salt and add more once the beans are cooked. And then season after you add the greens, and again, once it is finished.
Under seasoning any dish is a crime and all the work you put in to making it will not come through or taste as flavorful as it should. Salt brings out all the flavor profiles in each ingredient you use. Remember use a small amount of salt each time you season the stew until you reach your level of taste. My preference for seasoning is sea salt. I use it in both sweet and savory dishes. Sea salt has a clean flavor and is an all around all-purpose salt.
Spicy Chickpea Kale Soup by Mariea Cobb
2 Tbsp olive oil 1lb Dried chickpeas or white beans
2 tsp anchovy Paste 1 lb chicken breast, cut to bite size chunks
1-2 Tsp crushed red pepper flakes 3 Tbsp granulated onion powder
1-2 Tsp chipotle pepper flakes, optional 2 Tbsp granulated garlic powder
1 large onion, chopped 10 oz Kale coarsely chopped
4 garlic cloves, minced 1 large bunch of spinach, coarsely chopped
4 celery stalks, finely chopped 2 tsp. Fresh lemon juice 1 sprig of rosemary Sea Salt, freshly ground pepper
¼ cup grated or shaved Parmesan cheese, for garnish
Heat the olive oil in a Dutch oven or heavy bottom pot over medium heat. Add both the pepper flakes and the anchovy paste cook for 2-3 minutes. Add onions, celery and rosemary; season with salt and pepper (start with 2 tsp of each). Cook onions on medium heat until soft and golden browned about 10-12 minutes. Add 10 cups of water add beans. Bring to a boil; reduce heat to medium low, and simmer, stirring occasionally. Cover and cook until beans are tender 2-3 hours. Crush some of the beans for a creamy consistency. Add chicken cook until fully cooked. Add granulated onion and granulated garlic. Add in kale, spinach or whatever greens you are using season with salt and pepper. Cook until the greens are wilted about 5-8 minutes. During cooking rosemary needles will dislodge from the sprig, remove bare sprig and discard. Add lemon juice and adjust the seasoning again if needed (salt and pepper and or pepper flakes). Top with Parmesan cheese and serve with crusty bread and enjoy.
Soup can be made 3 days in advance. This soup also freezes well.
About Mariea Cobb
I come from a long line of women who share the gift of food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef I am still passionate about the art of good food and the magic of a great dessert. My team and I are bringing Crumb Scene to life in 2015 and hope you will join us.
Mariea Cobb – firstname.lastname@example.org