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Nice and simple tasting. I used double the chickpeas and no potatoes.
- 2 tbsp (30 mL) extra virgin olive oil
- 2 onions, chopped
- 3 cloves garlic, finely chopped
- pinch hot red chile flakes
- 2 carrots, diced
- 2 ribs celery, diced
- 1 potato, peeled and diced
- 2 tbsp (30 mL) tomato paste
- 4 cups (1 L) chicken or vegetable stock or water
- 2 cups (500 mL) cooked chick peas
- ½ lb (250 g) black kale, trimmed and chopped
- 1 tsp (5 mL) kosher salt or to taste
- ¼ tsp (1 mL) freshly ground black pepper
- 2 tbsp (30 mL) chopped fresh parsley
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1st Keep
 leorakatz
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