Easy Wholesome Portuguese Kale and Chickpea Soup

This kale and chickpea soup is straightforward and filling. It’s the kind of meal that feels nourishing without demanding a lot of fancy ingredients or time. A few staples come together in a pot to create deep flavors with very little fuss.

The Story Behind This Recipe

I first stumbled upon this recipe while searching for something hearty to serve on a chilly evening. It reminded me of those simple meals you find in cozy little restaurants in Lisbon—nothing too fancy, just good, honest food. The kale adds a lovely texture and a slightly bitter note that balances the tender chickpeas nicely.

I usually make this soup when I have a bit of extra kale and canned chickpeas around, which is often. It’s a nice change from tomato-based soups and feels a bit more substantial. The addition of smoked paprika and garlic make it feel special without needing a lot of ingredients.

This soup also doubles well as leftovers. I like making a big pot and then warming it up for dinner through the week. Sometimes I add a fried egg on top or a drizzle of good olive oil to finish. It’s simple but feels cozy and homey, a little reminder of slow evenings even on busy days.

Cuisine: Portuguese
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable or chicken broth
• 1 bunch kale, ribs removed and chopped
• 1 large potato, peeled and diced
• Salt and black pepper to taste
• Juice of half a lemon

Instructions

1. Step 1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Step 2. Stir in garlic, smoked paprika, and red pepper flakes if using. Cook for 1 minute until fragrant.
3. Step 3. Add diced potato, chickpeas, and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
4. Step 4. Add chopped kale and cook for another 5-7 minutes until wilted and tender.
5. Step 5. Season with salt, pepper, and lemon juice. Adjust seasoning to taste.
6. Step 6. Serve warm, optionally drizzled with olive oil or topped with a fried egg.

Tips for Success

• Use a sturdy kale variety like Tuscan or curly kale for best texture in soup.
• If you like a smoother texture, mash some chickpeas with a spoon before adding kale.
• Leftover soup reheats well and flavors deepen after a day.
• Add a splash of white wine or sherry during cooking for extra depth.

Variations & Substitutions

• Swap kale for Swiss chard or collard greens if you prefer a milder green.
• Add diced chorizo or smoked sausage for a meatier version.
• Use sweet potatoes instead of regular potatoes for a subtle sweetness.
• Stir in cooked rice or small pasta shapes to make it heartier.