If you like Kale and Poultry Soup but find it insufficiently hearty, then this chickpea variant should do the trick. It is chock-full of proteinaceous chickpeas and delightful pasta, while the tomatoes add an extra hit of acidity and umami give it a new bright flavour with minimal effort. This particular variation is especially popular with the Norn.

Chickpea and Poultry Soup

Ingredients

• 1 recipe Kale and Poultry Soup
• 2 large tomatoes¹, chopped
• 2 c. cooked chickpeas
• 1 c. small pasta shapes²
• salt & pepper, to taste

Directions

1. Warm up your soup and add the tomatoes and chickpeas.
2. Bring it to a boil, then reduce to a simmer and cook for 10-15 minutes.
3. While the soup is simmering, bring a separate pot of water to a boil and cook your pasta.
4. Once the pasta is al dente, drain it and shock it in cold water.
5. Drain it again and add the pasta to the soup.
6. Season to taste with salt and pepper.
7. Serve on its own or with Garlic Bread or a sandwich as a hearty winter meal.

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¹ Feel free to use a cup or so of tinned diced tomatoes in place of the fresh here. Especially if tomatoes are not in season where you are. Good quality tinned tomatoes will offer better flavour than under-ripe fresh ones. ^Back
2 Such as stelline, orzo, Israeli couscous, ancini di pepe, or ditalini. Larger shapes such as small shells, orecchiette, elbows, or rotelle will also work, but I prefer the smaller shapes. Plus, who doesn't like tiny stars in their soup?! ^Back