Name: Quinoa Minestrone with Kale & Crispy Italian-Spiced Chickpeas
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 6 medium carrots; 6 sticks celery; 2839 ml chicken or vegetable broth; 1 ½ (398 ml) cans diced tomatoes; 3 (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ bunches kale; 3 leeks; 43 g Parmesan cheese; 1 ½ cups quinoa; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; salt

Quinoa Minestrone with Kale & Crispy Italian-Spiced ChickpeasQuinoa Minestrone with Kale & Crispy Italian-Spiced Chickpeas — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

6 medium carrots

6 sticks celery

2839 ml chicken or vegetable broth

1 ½ (398 ml) cans diced tomatoes

3 (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ bunches kale

3 leeks

43 g Parmesan cheese

1 ½ cups quinoa

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Drain and rinse chickpeas. Place on paper towels and pat dry; transfer to a large bowl. Add oil and spices to the bowl and toss to combine.

Transfer chickpeas to a large baking sheet and spread out in an even layer. Place in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until crispy, 20-25 minutes. Reserve bowl for later use.

Meanwhile, wash and dry the fresh produce.

Trim off the root ends and the dark green top of the leeks, leaving only the white and pale green parts. Cut the leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ½-inch half-moons; transfer to the large bowl.

Peel, trim, and slice carrots into ¼-inch rounds. Trim celery and slice crosswise into ¼-inch pieces. Transfer both to the bowl with the leeks.

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add leeks, carrots, celery, and spices to the pot; cook, stirring occasionally, until vegetables begin to soften slightly, 4-5 minutes.

Peel and mince garlic.

Add garlic, broth, tomatoes, and quinoa to the pot and stir to combine; increase the heat to high and bring the liquid to a simmer. Once simmering, reduce the heat to medium-low, cover the pot with a lid, and cook for 7 minutes.

Fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces. Add kale to the pot and cook until kale is soft and quinoa is cooked through, about 7 more minutes.

Shave parsley leaves off the stems; discard the stems and mince the leaves.

Finely grate Parmesan.

To serve, divide the soup between bowls. Top each bowl with a pile of crispy chickpeas; garnish with parsley, Parmesan, and crushed red pepper. Enjoy!

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