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Chickpea Soup with Kale and Barley

Try adding this soup to your recipe box for a nice fall dish for your family. Replace what you have in your cupboard for the grains with pasta or rice.
Course Soup
Cuisine California Greek
Keyword barley, chickpeas, kale, soup
Servings 4
Author Mary Papoulias-Platis

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 cup diced onion
  • 4 garlic cloves, minced
  • 3 cups cooked chickpeas
  • 1 14.5 oz. can diced tomatoes
  • 5 cups vegetable broth
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped rosemary
  • salt and pepper as needed
  • 1/2 cup of cooked barley
  • 2 cups of chopped kale
  • Juice of one lemon

Instructions

Vegetable Stock

  1. Make your vegetable stock and set aside. Or purchase boxed or canned stock .

Barley

  1. Place 2 cups of of water on to boil and add the barley. Cook until tender. Drain.
  2. In a large pot, heat the oil over medium heat. Add the onion, garlic and cook until vegetables are tender, 5-6 minutes.
  3. Add the chickpeas, tomatoes, broth, fennel seeds, pepper flakes, parsley and rosemary.
  4. Bring the soup to a boil, reduce the heat and simmer around 30 minutes.
  5. Add the cooked barley and kale and cook until tender.
  6. Add the lemon juice before serving.
  7. Makes 2 quarts

Recipe Notes

Save the cooking water from the barley, pasta, or rice you are pre-cooking, for extra liquid you may need for the soup.