A nourishing, hearty, warm, vegan, chunky soup filled with fortifying vegetables, fresh herbs, and slippery chickpeas. This recipe for classic chickpea soup can be served with your choice of wild rice, crusty bread, or pasta.
Heat olive oil in a large pot over medium heat. Add leeks and garlic. Cook until soft and fragrant.
Add carrots, celery, potatoes and black pepper. Stir to combine and continue cooking for an additional 5 minutes, until potatoes start to brown.
Stir in vegetable broth, rosemary, thyme and bay leaves. Bring to a simmer and cover for 20-25 minutes.
Stir in kale and chickpeas. Cover for an additional 5 minutes, or until the potatoes easily break apart when stabbed with a fork.
Remove rosemary, thyme and bay leaves. Serve warm over wild rice or pasta.