Chickpea and Kale Soup

I thought I had done something like this before, but I can't find it.  Maybe a different bean with cabbage.  It's kind of like the Zuppa Toscana soup, but not really.  I wanted a cross between something light and summery and a filling winter soup.

What I got was slightly sweet and unexpectedly floral.  That had to be the carrots and tarragon.  For something that came together in half an hour, I was very happy.

I did choose to go a bit skimpy on the broth, as a personal choice.  3-4 cups would be more appropriate for four servings.  The batch I made was almost a stew, which was fine for what I wanted that day.  If you want it to be more soupy, double the broth.

2 Tb olive oil
*1/2 small onion, diced
*1 Tb grated ginger
2 cloves garlic, minced
*1/2 tsp cumin seeds
1/2 tsp paprika
*1/2 tsp celery salt
*1/4 tsp white pepper
*1 tsp dried tarragon
*2 C unsalted vegetable or chicken stock
*1 15 oz can sliced carrots with their water
*1 15 oz can chickpeas, drained and rinsed
*6 C (about two bunches) kale, destemmed and cut in ribbons

1.  Heat oil in a soup pot over medium heat.  Add onion, ginger, garlic, spices, salt and pepper and allow to cook until the onion is soft and spices are fragrant, about 5 minutes.

2.  Add stock and kale to the pot.  Cover and simmer 10 minutes, until the kale is thoroughly wilted.

3.  Stir in rinsed chickpeas and carrots with their water.  Bring to a boil and cook for 5 minutes.  Serve hot.

Difficulty rating  π