Directions
- 1Make sure the chickpeas are dry before frying them.
- 2Add oil to a pot and check if it is ready by adding a toothpick and see if it bubbles up.
- 3Cook chickpeas in batches for about 45 minutes in low heat, stirring occasionally to avoid sticking.
- 4Loosely chop the kale into small bits.
- 5Cut the carrots into small cubes.
- 6Loosely chop the tomatoes.
- 7Slice the onion.
- 8Add oil to a pot and sauté the onions until clear.
- 9Add salt, pepper, jalapeno and paprika.
- 10Add tomatoes and let it cook down and reduce.
- 11Add vegetable broth to the reduced tomatoes.
- 12Blend everything together using an immersion blender.
- 13Add more vegetable broth.
- 14Add carrots and bay leaves.
- 15Bring to a boil.
- 16Add barley.
- 17Add kale.
- 18Turn off the heat.
- 19Let the soup sit for about half an hour to allow the flavors to meld together.
- 20Add cucumber, lemon juice and black pepper to a bowl.
- 21Add crispy chickpeas and parsley.
Ingredients
- 1 bowl chickpeas
- 1 bunch kale
- 2 carrots
- 8 tomatoes
- 1 onion
- 1 cup oil
- 3 cups vegetable broth
- 3 cups water
- 2 pinches salt
- 2 pinches pepper
- 1 tablespoon paprika
- 1 jalapeno
- 2 bay leaves
- 1 cup cucumber
- 1 tablespoon lemon juice
- 1 handful parsley
Equipment
blenderknifepotfrying pan
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