Kale Soup with Lime-Cilantro Chickpeas

Step 1

Preheat oven to 400ºF. Place tomatillos, jalapeno peppers, and head of garlic (garlic should be cut-side up) on a baking sheet and drizzle with 1-2 tablespoons oil. Season with salt. Transfer to the oven and roast for 15-20 minutes until they char.

Step 2

While the tomatillos roast, prepare the kale soup. Heat 2 teaspoons of oil in a large pot and add the onion. Cook for 8-10 minutes until it begins to brown around the edges. Add the diced green chili peppers and cook for 4 minutes. Season lightly with salt.

Step 3

Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes.

Step 4

In a bowl, combine the chickpeas, lime juice, and zest, oil, and cilantro. Season lightly with salt. Set aside for 10-15 minutes.

Step 5

Remove the garlic cloves from the skin. Trim the stems off the jalapeno peppers and remove any woody parts from the tops of the tomatillo peppers.

Step 6

Add the garlic cloves, jalapeno, and tomatillos to the soup. Add the kale and cook an additional 15 minutes until the kale is bright green and tender—taste and season with salt and pepper.

Step 7

Use an immersion blender to blend the soup until smooth. If the soup seems a bit thin, add the tahini. (Note, you can also add a peeled, diced potato or two during step 3 for a thicker soup…adjust cook time as necessary)

Step 8

Ladle the blended soup into bowls and pile the marinated chickpeas on top. Enjoy!