- 400g tin of chickpeas
- Sea salt
- 2 tbsp olive oil
- Freshly ground pepper
- 1 onion
- 1 garlic clove
- 1 vegetable stock cube
- 750ml boiling water
- 200g kale
- 1 tbsp tahini
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.