# Barley Chickpea Soup

A hearty vegan barley soup with crispy chickpeas, kale, carrots, and other wholesome veggies.

- Total time: 40 min
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- blender
- knife
- pot
- frying pan

## Source

- Original video: https://youtu.be/FPD4_s7GUZQ?si=ikChzOW65SBVK3dC
- Recipe page: https://www.cliprecipe.com/recipe/69530453-5a0e-476d-9827-8addb59686b5
- Extracted: 2025-05-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt