Chickpea & Rice Soup With A Little Kale
Created By: Isa Chandra Moskowitz
Use: Pedrosillano Garbanzo Beans, York Garbanzo Beans
Yields: About 4-6 servings
Vegan, Kid-approved, Hearty
Chickpea & Rice Soup with a Little Kale
Recipe and photo courtesy of Isa Chandra Moskowitz, IsaChandra.com
3 cups cooked Pedrosillano or York white chickpeas, drained and rinsed (about 1.5 cups dried)
3/4 cup cashews, soaked in water for 2 hours or overnight
2 Tablespoons olive oil
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 teaspoon dried rosemary
3/4 teaspoon dried thyme
1 teaspoon salt
Fresh black pepper
3/4 cup rice, rinsed (see note about rice)
3 ribs celery, thinly sliced
1 cup carrots, diced chunky
5 cups vegetable broth
4 cups chopped kale
Thinly sliced green onion, for garnish
Drain the cashews and place them in a blender with one cup of fresh water. Blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could take about 1 to 5 minutes depending on the strength of your blender.
Preheat a stock pot over medium heat.
Saute onion in olive oil with a pinch of salt for about 5 minutes, until translucent. Add garlic, rosemary, thyme, salt and pepper and saute a minute more.
Add rice, celery and carrots and then pour in the broth. Cover and bring to a boil.
Once boiling, bring down to a simmer, add the chickpeas, and let cook for about 15 more minutes, until rice is cooked and carrots are tender.
Add the cashew cream and kale, and simmer until kale is wilted, 3 to 5 more minutes.
You may need to add water to thin the soup if it seems too thick.
Taste for salt and seasonings and let sit for 10 minutes or so to allow the flavors to marry.
Serve topped with green onions.
This soup thickens as it cools, so if you have leftovers, just thin with a little water when you reheat.
For more delicious recipes from Isa Chandra Moskowitz, please visit IsaChandra.com