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Kale Soup Recipe with Lime-Cilantro Chickpeas_MidPage – 1

Kale Soup with Lime-Cilantro Chickpeas

An easy recipe with just 10 ingredients is too good to be true? Not in this kale soup recipe with lime-cilantro chickpeas. You're going to love this kale chickpea recipe!
5 from 1 vote
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Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 4
Calories: 181kcal


  • Baking sheet
  • Large pot
  • Microplane
  • Immersion blender


Kale Soup:

  • 1 pound tomatillos husk removed and tomatillos rinsed under warm water
  • 1 –2 jalapeño peppers
  • 2 tablespoons plus 2 teaspoons avocado oil plus more as needed
  • 1 head of garlic top cut off
  • 1 yellow onion peeled and sliced into wedges
  • 1 7-ounce can of hot green chili peppers, optional
  • 5 cups vegetable stock
  • 1 pound curly kale chopped
  • 2 tablespoons tahini optional
  • Salt and pepper to taste


  • 2 15-ounce cans chickpeas, drained and rinsed
  • 2 limes juiced and zested
  • 1 tablespoon extra virgin olive oil
  • ¼ cup loosely packed cilantro leaves roughly chopped
  • Salt and pepper to taste


  • Preheat the oven to 400ºF.

Char the tomatillos, jalapeño, and garlic:

  • Place tomatillos and jalapeño peppers on a baking sheet and drizzle with 1 tablespoon of oil. Drizzle the garlic with 1 tablespoon of avocado oil and wrap the garlic in foil. Season the vegetables with salt. Transfer to the oven and roast for 15 to 20 minutes until they char.

Start the kale soup:

  • While the tomatillos roast, prepare the kale soup. Heat the remaining 2 teaspoons of avocado oil in a large pot and add the onion. Cook for 8 to 10 minutes until it begins to brown around the edges. Add the diced green chili peppers and cook for 4 minutes. Season lightly with salt.
  • Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes.

Prepare the chickpeas:

  • In a bowl, combine the chickpeas, lime juice and zest, extra virgin olive oil, and cilantro. Season lightly with salt. Set aside at room temperature until needed.

Prepare the charred vegetables:

  • Carefully pop the garlic cloves from the skin. Trim the stems off the jalapeño peppers and remove any woody parts from the tops of the tomatillo peppers.

Finish cooking the soup:

  • Add the garlic cloves, jalapeño, and tomatillos to the soup. Add the kale and cook for an additional 15 minutes until the kale is bright green and tender. Taste and season with salt and pepper.
  • Blend the soup: Use an immersion blender to blend the soup until smooth. If the soup seems a bit thin, add the tahini.

To serve:

  • Ladle the blended soup into bowls and pile the marinated chickpeas on top. Enjoy!


Calories: 181kcal | Carbohydrates: 18g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 94mg | Potassium: 668mg | Fiber: 4g | Sugar: 7g | Vitamin A: 152IU | Vitamin C: 25mg | Calcium: 48mg | Iron: 2mg
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