Simple Rustic Portuguese Chickpea and Kale Soup

After a busy day, I love making this soup because it’s straightforward and filling without much fuss. It’s a reliable dish when I want something warm and nourishing.

The Story Behind This Recipe

Chickpeas and kale are staples in my pantry and fridge, and combining them into a soup has become one of my go-to meals for a quick, hearty dinner. The smoky paprika and garlic add just enough depth without overpowering the natural flavors.

Whenever I make this soup, the aroma fills the kitchen and makes it feel like home, even if it was just a regular weekday. It’s the kind of meal that sticks with you — simple yet comforting.

I usually serve it with thick slices of crusty bread to soak up the broth, which always feels like a little extra treat. Sometimes I sneak in a pinch of red pepper flakes to bring a bit of heat, depending on my mood.

This soup is also a great way to introduce greens to anyone who isn’t usually a fan, since the kale softens nicely and absorbs the flavors around it. Plus, it stores well, so leftovers are even better the next day.

Cuisine: Portuguese
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 4 cups vegetable broth
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 4 cups chopped kale, tough stems removed
• 1 medium potato, diced
• Salt and pepper, to taste
• Juice of 1/2 lemon

Instructions

1. Step 1. Heat olive oil in a large pot over medium heat.
2. Step 2. Add chopped onion and sauté until softened, about 5 minutes.
3. Step 3. Stir in the minced garlic, smoked paprika, and red pepper flakes, cooking for another minute until fragrant.
4. Step 4. Add diced potato, chickpeas, and vegetable broth. Bring to a boil.
5. Step 5. Lower heat and simmer until potatoes are tender, about 15 minutes.
6. Step 6. Add chopped kale and cook for an additional 5-7 minutes until kale is wilted and tender.
7. Step 7. Season with salt, pepper, and lemon juice to taste.
8. Step 8. Serve warm with crusty bread on the side if desired.

Tips for Success

• If you prefer a thicker soup, mash some of the chickpeas and potatoes before adding the kale.
• Fresh kale works best, but you can use frozen in a pinch; just add it a bit earlier to ensure it cooks through.
• For extra depth, sauté some diced smoked sausage with the onions, or add a splash of sherry vinegar instead of lemon juice.

Variations & Substitutions

• Swap kale for Swiss chard or spinach for a lighter green.
• Use white beans instead of chickpeas for a milder flavor.
• Add chopped tomatoes or a spoonful of tomato paste for a slightly tangier broth.