April's Kale and Spicy Chickpea Soup

Ingredients

• 1 tablespoon olive oil
• 2 teaspoons cumin seeds
• ½ teaspoon red pepper flakes (Optional)
• 1 medium onion, minced
• 1 large carrot, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (15 ounce) can chickpeas - rinsed, drained, and lightly smashed
• 1 small bunch kale, chopped
• salt and ground black pepper to taste
• ½ cup finely chopped fresh parsley
• 1 tablespoon freshly grated Parmesan cheese, or to taste (Optional)

Directions

Warm 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.