- 1 red onion
- 1 garlic clove
- 1 tsp turmeric
- 200g kale
- 50g dried dates
- 400g tin of chickpeas
- 1 vegetable stock cube
- Sea salt
- Freshly ground pepper
- 1 tbsp oil
- 750ml boiling water
- 1.
Peel and finely chop the onion. Peel the garlic clove and crush or finely chop.
- 2.
Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the chopped onion and garlic, along with 1 tsp turmeric and a pinch of salt and pepper. Fry for 3-4 mins, stirring often, till the onion has slightly softened.
- 3.
Meanwhile, trim any woody ends off the kale and finely shred the leaves. Finely chop the dates. Drain and rinse the chickpeas.
- 4.
Stir the chickpeas and dates into the onions. Crumble in the stock cube and top up with 750ml boiling water. Return to the boil, then cover with a lid or baking tray and simmer for 15 mins.
- 5.
After 15 mins, stir the kale into the soup. Cook for a further 5 mins, till the leaves have wilted.
- 6.
Use a stick blender to blitz the soup a little, leaving it still quite chunky. No stick blender? Simply transfer about a quarter of the soup to a blender and blitz, then pour back into the pan. Have a taste and add salt and pepper if needed. Ladle the soup into warm bowls and serve.