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Chickpea Soup with Kale

Chickpea Soup with Kale
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.

A bowl of hot, steaming soup at the end of a chilly day is always a welcome sight. Save this recipe for those evenings when you’re craving something warm and comforting but don’t feel motivated to cook. It’s loaded with feel-good ingredients and only requires about 35 minutes to prepare.

Chickpea Soup with Kale

Kale is one of the most nutrient-dense vegetables available, so I try to incorporate it into our meals as much as I can, especially during the winter months. One of the easiest ways to serve dark green leafy vegetables to my kids is in soup. Simmering greens in soup makes them much more palatable because it tenderizes them and reduces bitterness.

Chickpea Soup with Kale

Stirring hummus into broth-based soups is a fantastic way to thicken without cream. It adds body to the soup, similar to what you’d expect if you made this with dried chickpeas (which would take much longer). I’m using Heinen’s original hummus, but their roasted garlic or roasted red pepper varieties would be delicious too!

Chickpea Soup with Kale

Chickpea Soup with Kale


  • 2 Tbsp. Heinen’s olive oil
  • ½ large Spanish onion, chopped
  • 2 carrots, peeled and sliced
  • 3 garlic cloves, minced
  • 1 tsp. Heinen’s dried thyme
  • ¼ tsp. Heinen’s crushed red chili pepper, optional
  • 8 cups Heinen’s vegetable or chicken stock
  • 10 oz. container Heinen’s original hummus (see note)
  • Kosher salt
  • 2 cans Heinen’s organic chickpeas, drained
  • 4 packed cups chopped kale
  • Juice of ½ lemon
  • Black pepper


  1. Heat the olive oil in a large pot over medium heat. Add the onion and carrots. Sauté for 5 – 8 minutes, stirring often, or until the onions are soft.
  2. Stir in the garlic, thyme and red chili pepper (if using). Cook for 30 seconds.
  3. Add the vegetable or chicken stock and hummus. Bring to a boil. Reduce the heat to a simmer and continue to cook for 10 minutes, or until the carrots are tender.
  4. Season the broth to taste with salt, then add the drained chickpeas and kale. Cook for 5 more minutes, or until the kale wilts. Stir in the lemon juice and season to taste with more salt until the flavors pop. Serve topped with black pepper.

Note: Feel free to use your favorite Heinen’s hummus variety. Heinen’s roasted garlic hummus or roasted red pepper hummus would be delicious in this soup.

Chickpea Soup with Kale

Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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