Chickpea and Wild Rice Soup with Kale and Cabbage
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Ingredients & Equipment
What we send
- 6 ouncesdinosaur kale
- 4 ouncescarrots
- 1/8 ounceparsley
- 1yellow onion
- 2 clovesgarlic
- 115-ounce can chickpeas
- 1fresh bay leaf
- 1/3 cupshredded green cabbage
- 1/2 cupwild rice
- 8 ouncesvegetable stock
- 1/8 teaspoonground cumin
- 1/8 teaspoonground cayenne pepper
- 1/4 teaspoonsmoked paprika
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 8" medium pot
Preheat oven to 450°F. Rinse all produce. Trim and discard long kale stems, then thinly slice leaves crosswise. Cut carrots into ½-inch dice. Halve lemon. Roughly chop parsley leaves and stems, keeping separate. Peel onion, halve, and cut into small dice. Mince garlic. Rinse and drain chickpeas and pat dry with a paper towel, then place on a baking sheet.
Add 1 tablespoon olive oil, ½ teaspoon salt, and pepper to baking sheet with chickpeas and toss to fully coat. Spread in a single layer and roast until browned and crisp, 15-18 minutes.
While chickpeas roast, heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add spice mix, carrots, onion, and garlic. Cook, stirring, until onion is soft and translucent, 3-4 minutes. Add bay leaf, cabbage, wild rice, vegetable stock, kale, parsley stems, and 1 cup water. Stir to combine.
Increase heat to high and bring soup to a boil, then reduce heat to medium. Season with ½ teaspoon salt and pepper as desired and simmer until flavors have melded and wild rice is tender, 15-20 minutes.
Once soup has finished simmering, remove pot from heat. Carefully remove and discard bay leaf. Stir in crispy chickpeas and juice of ½ lemon to combine (save remaining lemon for a simple salad dressing). Taste soup and add salt and pepper as desired.
Divide chickpea and wild rice soup between serving bowls. Garnish with parsley leaves and dig in!