# What You'll Need:
→ Crispy Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/4 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 - 1/2 teaspoon dried oregano
17 - 1 bay leaf
18 - 1/2 teaspoon black pepper
19 - 3/4 teaspoon salt, adjust to taste
20 - Juice of 1/2 lemon
# Step-by-Step:
01 - Preheat oven to 400°F. Toss chickpeas with olive oil, smoked paprika, garlic powder, and salt on a baking sheet. Roast for 25 to 30 minutes, shaking halfway through, until golden and crispy.
02 - Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Cook 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 regularly, for 2 to 3 minutes until lightly seared.
05 - Pour in chicken broth, add diced potato if using, thyme, oregano, bay leaf, pepper, and salt. Bring to a boil, then reduce heat to a simmer for 15 minutes.
06 - Stir in chopped kale and continue simmering 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. Serve soup in bowls and top generously with the crispy chickpeas.
