Different stages of Chickpeas Sprouts
Can be eaten at any stage
∞ ∞ ∞
Recently, Karen of Back Road Journal posted “Caldo Verde, A Portuguese Kale Soup”. I had all the ingredients (kale and broth in my freezer, onion and garlic in the basement and remaining ingredients in the pantry) except the sausage and planned to get some when next I go to the food market.
While thinking what else I could do with the chickpeas sprouts came up with the idea to use it as a substitute for the sausage and make a vegetarian version. Also decided to leave out the potatoes.
Below is my modified version. Click here for Karen’s original version and while there, stay a while and peruse Karen’s other recipes and posts, you are in for a real treat and will be amazed at her photos.
Kale & Chickpeas Sprouts Soup
Adapted from Caldo Verde, A Portuguese Kale Soup by Karen (Back Road Journal)
• 1 – 2 tablespoons olive oil
• 1 large onion chopped
• 4 – 5 cloves garlic, minced
• 4 cups broth (see NOTE)
• ¾ teaspoon salt (may not be needed)
• ¾ teaspoon pepper
• ¼ teaspoon red pepper flakes
• 4 cups finely chopped kale (thick stems removed) (see NOTE)
• 1 cup chickpeas sprouts, cooked or uncooked
1. In a large pot heat oil over medium heat, add onion and sauté until soft and translucent.
2. Add garlic and cook for 1 minute.
3. Add broth, seasoning, kale and chickpeas sprouts. Cook until kale is tender, about 5-10 minutes. Be careful not to over cook the kale to retain its bright green color. Taste and adjust seasonings, if necessary. Ladle into soup bowls and serve.
Karen’s original recipe calls for 2 cups broth and 2 cups water, since I am not adding any meat, decided, for a more flavorful soup, to use 4 cups of broth.
I used frozen lacinato kale from my freezer. During the growing season I freeze the extras from my garden bounty.
When making broth, I always make extra for the freezer. Freeze some in ice cube trays, some in muffin tins and some in quart-size containers. This gives me the flexibility of taking only what I need from the freezer.
To prevent the broth from tasting like the freezer, once frozen, I remove the cubes/blocks from the ice cubes trays and muffin tins, place them in freezer bags, date, label and return to the freezer.
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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.
Your soup sounds terrific, Norma. I like using chickpeas, I think they have a nutty flavor. I appreciate your kind words about my blog, thank you so very much.
I do so enjoy your posts and I am sure my readers would enjoy them as much as I do. So it was my pleasure. The soup was good, thanks for the recipe.
Muffin tins…why didn’t I think of that? I’m already using ice cube trays but often wish for bigger. I also need to get in the habit of freezing my kale, I leave far too much in the garden.
I collect those little plastic cups in which individual portions of applesauce, fruit salad etc are sold… They have lots of uses but I find each is perfect for a 1/4 cup of frozen stock.
That’s a very good idea, thanks for sharing.
The frozen kale lacks the bright green color but still very good for soup especially this time of year.
DEEEEELIGHTFUUUUUULLLLL!!!! MMMMMMMMMMMM,… The soup looks very healthy & appetizing too, dear Norma! Yum! 🙂
It was very satisfying and comforting just what was needed for our frigid weather.
What a great version if a warm and comforting soup for our very wintery weather Norma. I love Kale in soup because of how well it stands up and doesn’t turn to mush. How do you prepare it for freezing? Chickpeas are another favourite and do healthy too. Great soup, lovely picture too.
We’ve been eating a lot of kale lately in juices; JT got me a Nutri Bullet juice blender for Xmas and kale has become my favourite ingredient to add to it!
We’re gearing up for another dumping of snow. 😦
To freeze (my way, but not the proper way): after washing and draining, I remove the thick stem, cut the leaves into strips. Bring a bit of broth (about 1/4 inch) to boil in a frying pan, add the kale and stir until all is wilted. Remove from heat, spread out (I use a 1/4 sheet pan) to cool then pack in freezer bag, date, label and freeze.
I never got into juicing veggies, somehow does not appeal to me.
Had a few inches of snow yesterday, today was sunny, more snow arriving at midnight and into tomorrow all day, then another later in the week. Backyard is pretty.
Sounds very tasty Norma, and a great idea. I’m going to see if I can find old wine/whisky barrels to do a real vegetable garden on the garage roof this year.
We’re getting that dump right now, BIG TIME! We’ve already been shovelling once and I suspect it’ll be at least two more times. JT was looking at the weather map and it looks like it’ll go strong until late this afternoon. I have no more space to put the snow…I’ve started shovelling my snow mounds off to make more room. It’s ridiculous.
Not sure how much snow we got the prediction was for 6 – 12 inches. My driveway did not get cleared until 7:00 p.m.
We got more than predicted! Go figure, weatherman was wrong!
We got about 12 inches on top of what we got on Monday, may get more on Sunday, hoping no.
That’s a lot of snow Norma, we got a couple of inches yesterday, not bad though. All in all I can honestly say I am now sick of it. By the way, can you send me the link where to talk about the nutritional benefits to sprouting chic peas? I sprouted some that I’m using in a Jamaican Curry Recipe. I also made some roti and completely forgot that you are from Jamaica! Do you have a tried and true roti recipe you love?
I don’t believe there is a link specific to the nutritional benefits of chick peas sprouts but I will search again and send you what I find. Sorry I do not have a roti recipe.
Got about 2-3 inches more snow yesterday expecting significant accumulation on Thursday, when will it all end?????
I found a great recipe and tutorial for Guyanese roti, I’m posting it in March.
Looking forward to the post. We are getting 8-12 more inches of snow tonight and into tomorrow all day. What are the chances this one will miss us?????
Yikes! That’s a lot of snow. Good luck.
Found these links, let me know if any one helped. I did not have a chance to check each thoroughly.
Click to access sprout-chart.pdf
Thank you Norma, I’ll check it out on the computer soon.
You are welcome anytime.
I really like this soup. Chickpeas are my recent favorite (once again) and I really like the ingredients in your soup. Very simple and healthy.
Thanks for stopping by and taking the time to leave a comment. Glad you liked my soup, I like simple, healthy and easy recipes.
I love how this is both healthy and delicious my friend, how did you know chickpeas were my weakness? 😀
Choc Chip Uru
A little birdie told me.
This is really healthy and tasty! Love chickpeas a lot!
Thanks, and easy too.
Love this hearty vegetarian soup!
Thanks, simple and easy also.
That soup looks very warm and nourishing and perfect for your snowy weather. I remember seeing this on Karen’s blog xx
Oh yes, we are having snow. Snowed all day yesterday, sun was out today, but snow is expected again around midnight and into tomorrow all day.
Wow, such a health booster morning supper. great job Norma!!!
I love kale and especially in soups.. it adds a pretty color and some hearty healthiness too! I love Karen’s blog.. and love your version of her soup!xx
Thanks. I used frozen kale so the color was not as green as fresh kale.
I love anything with chickpeas and anything with kale, so this is perfect for me. I cooked some chickpeas the other day in my slow cooker and they all sprouted. I immediately thought of you 🙂 It’s probably happened oodles of times and never noticed, but now that you’ve written about chickpea sprouts, I’m so aware of them. Thanks, Norma!
You are welcome.
This looks delicious Norma! Nice and warm for this winter too. Chickpeas are a huge hit around here. We seem to always have them on hand. 🙂
Thanks. The chick peas sprouts freeze well.
i never have the pleasure to taste this gorgeous recipe soup, i like the way it came and for sure i will try it 😉
I think you will like it.
Love anything containing chickpeas, and am always looking for an excuse to use them. Saw Karen’s Caldo Verde recipe and have been meaning to try it. Your veggie version sounds great too.
It is really good. Now that you have reminded me, I should make some to chase away the freezing weather we are having from the arctic blast.