Kale & Chickpeas Sprout Soup

Chickpeas sprouts (03504)

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)

Kale & chickpeas sprouts soup (06221)Ingredients
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.

About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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43 Responses to Kale & Chickpeas Sprout Soup

  1. Karen says:

    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.

  2. 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.

  3. Sophie33 says:

    DEEEEELIGHTFUUUUUULLLLL!!!! MMMMMMMMMMMM,… The soup looks very healthy & appetizing too, dear Norma! Yum! 🙂

  4. Eva Taylor says:

    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. 😦

  5. 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.

  6. I love how this is both healthy and delicious my friend, how did you know chickpeas were my weakness? 😀

    Choc Chip Uru

  7. This is really healthy and tasty! Love chickpeas a lot!

  8. Love this hearty vegetarian soup!

  9. Hotly Spiced says:

    That soup looks very warm and nourishing and perfect for your snowy weather. I remember seeing this on Karen’s blog xx

  10. Wow, such a health booster morning supper. great job Norma!!!

  11. 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

  12. 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!

  13. Kristy says:

    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. 🙂

  14. tanaseaurica says:

    i never have the pleasure to taste this gorgeous recipe soup, i like the way it came and for sure i will try it 😉

  15. Saskia (1=2) says:

    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.

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