Chickpea Kale Soup Recipe [Instant Pot or Stove]
Chickpea Kale Soup Recipe
made with fresh kale, cooked chickpeas, and a few pantry items. Make this delicious kale and chickpea soup with an Instant Pot or stove. It's naturally low calorie, vegan, and gluten free!
Traci - TheKitchenGirl.com
or 1.5 cups, rinsed and drained
about 1 cup chopped
Chickpea Kale Soup (Stove Instructions)
Heat OLIVE OIL in a 3-quart soup pot over medium-high heat.
Add ONIONS and GARLIC; sauté until slightly tender, stirring as needed.
Stir in CHICKPEAS, KALE, VEGETABLE BROTH, THYME, SALT, and PEPPER. Increase heat to HIGH and bring just to a boil. Reduce heat, cover, and simmer 10 minutes.
Chickpea Kale Soup (Instant Pot Instructions)
Select "Sauté" on the Instant Pot and heat the OLIVE OIL.
When the display reads "Hot", add ONION and GARLIC; sauté a few minutes until tender, stirring as needed.
Press the "Cancel" button on the cooker.
Add cooked CHICKPEAS, KALE, VEGETABLE BROTH, THYME, SALT, and PEPPER.
Secure the lid and turn the pressure release valve to the "Sealing" position.
Select "Manual" or "Pressure Cook" and set the cooker on "High" pressure for 1 minute.
When cook cycle completes, allow the Instant Pot to sit undisturbed for 10 minutes for a natural pressure release (NPR).
Serving and Storage Instructions
Serve kale soup warm. Garnish options: lemon zest, fresh parsley, croutons, or grated Parmesan cheese.
Refrigerate kale soup in an airtight container up to 5 days or freeze up to 3 months.
Check out these scratch-cooked chickpea methods:
Instant Pot Chickpeas
(no-soak and ready in 1 hour)
(no-soak and ready in 2 hours)
Use either method to cook chickpeas in bulk and freeze for later use!
© Traci from