- 400g tin of chickpeas
- 1 onion
- 1 garlic clove
- 1 vegetable stock cube
- 200g kale
- 1 tbsp tahini
- Sea salt
- 2 tbsp olive oil
- Freshly ground pepper
- 750ml boiling water
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Drain the chickpeas and shake dry, then tip half of them into a roasting tin. Sprinkle over a pinch of salt. Pour in 1 tbsp olive oil and swirl to coat. Slide the chickpeas into the oven and roast for 20 mins, till crisp.
- 2.
Peel the onion and finely chop it. Peel the garlic clove and crush or finely chop it.
- 3.
Pour 1 tbsp olive oil into a pan and warm to a medium heat. Slide in the chopped onion and garlic. Add a pinch of salt and pepper and fry for 5 mins, till slightly softened.
- 4.
Pour 750ml boiling water into the pan. Crumble in the stock cube. Tip in the remaining chickpeas and stir. Bring to the boil, then reduce to a simmer for 5 mins.
- 5.
Trim any woody stalks from the kale, and finely shred the leaves. Add to the soup, pushing the leaves down into the simmering stock. Cook for 5 mins, till tender.
- 6.
Spoon 1 tbsp tahini into the soup. Use a stick blender to whizz the soup till smooth – or ladle the soup into a blender and blitz till smooth.
- 7.
Have a taste of the soup and add more salt and pepper if needed. Ladle into bowls and serve with the roast chickpeas on top.