April's Kale and Spicy Chickpea Soup

Saut Aromatics and Simmer

Start by warming some olive oil in a medium pot over medium heat. Toss in the cumin seeds and red pepper flakes, stirring for about 30 seconds until they release their aroma. Add the chopped onion, carrot, celery, and garlic, cooking everything together until the onion softens and becomes translucent, which should take around 5 minutes. Pour in the chicken broth, then add the chickpeas and kale. Let the soup come to a gentle simmer and cook until the kale is tender, about 10 to 15 minutes. Season with salt and pepper to taste, then stir in some fresh parsley. Once you're done, take the pot off the heat and sprinkle with Parmesan cheese before serving.