Kale, Date, Turmeric & Chickpea Soup Recipe | Abel & Cole
Kale, Date, Turmeric & Chickpea Soup
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Prep: 10 mins
Cook: 20 mins
This filling and mildly spiced soup will leave you with a warm feeling, featuring vibrant turmeric, tempered with sweet dates and green kale.
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355 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 1 garlic clove
  • 1 tsp turmeric
  • 200g kale
  • 50g dried dates
  • 400g tin of chickpeas
  • 1 vegetable stock cube
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp oil
  • 750ml boiling water
Step by step this way
  • 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.