# What You'll Need:
→ Crispy Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - ½ teaspoon smoked paprika
04 - ½ teaspoon garlic powder
05 - ¼ teaspoon sea salt
→ Soup
06 - 2 tablespoons olive oil
07 - 1 medium yellow onion, diced
08 - 2 carrots, peeled and sliced
09 - 2 celery stalks, sliced
10 - 3 cloves garlic, minced
11 - 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
12 - 6 cups low-sodium chicken broth
13 - 4 cups chopped kale, stems removed
14 - 1 medium Yukon Gold potato, diced (optional)
15 - 1 teaspoon dried thyme
16 - ½ teaspoon dried oregano
17 - 1 bay leaf
18 - ½ teaspoon black pepper
19 - ¾ teaspoon salt, adjust to taste
20 - Juice of ½ lemon
# Method:
01 - Preheat oven to 400°F. Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread on a baking sheet and roast for 25 to 30 minutes, shaking halfway through, until golden and crispy. Set aside.
02 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add chicken pieces to the pot and cook, stirring frequently, for 2 to 3 minutes until lightly seared.
05 - Pour in chicken broth, add diced potatoes if using, dried thyme, oregano, bay leaf, black pepper, and salt. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
06 - Stir in chopped kale and simmer for 8 to 10 minutes until kale is tender and chicken is fully cooked.
07 - Remove bay leaf. Stir in lemon juice, taste, and adjust seasoning as desired. Ladle soup into bowls and top generously with crispy chickpeas.
