sovegan.com
Brothy Kale + Chickpea Bowl
This brothy kale and chickpea bowl is simple, comforting and full of savoury flavour. The miso adds depth to the broth, while the garlicky toast makes it feel hearty and satisfying. This is perfect for an easy lunch or light dinner.
Ingredients
Ingredients:
- olive oil
- onion, peeled + finely chopped
- vegetable stock
- miso paste, we use white
- kale or cavolo nero, chopped
- tins of chickpeas, drained + rinsed
- salt + pepper
For the garlic toast:
- large baguette, sliced
- garlic cloves
Method
- 1
Heat a drizzle of oil in a large pot over a medium heat. Add the onion and fry for around 5 minutes, until softened.
- 2
Add the stock, miso, kale and chickpeas. Bring to the boil, then reduce the heat and simmer for 5-6 minutes, until the kale is tender.
- 3
While the broth simmers, toast the baguette slices under the grill or in a toaster until golden on both sides.
- 4
In a small bowl, mix a drizzle of oil with the garlic and a pinch of salt and pepper. Spread the garlic oil over the warm toast.
- 5
Stir around 1/2 tablespoon of freshly ground black pepper into the broth, then divide between bowls.
- 6
Serve with the garlic toast and finish with extra black pepper to taste.
Unlock this recipe and 700+ more
crafted by Roxy + Ben
New recipes every week. One membership for web and app.
Cancel anytime.
Already a member?
Community reviews
Rated 4.5 out of 5 from 2 reviews
- Leigh
“think I went a bit overboard with the pepper, but tasty and very easy to make”
- quick and easy
“really good and so easy to make! would make again for sure. i didn’t garlic oil the toast though and that will definitely be done next time”