Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
4.3
(97)
Export 10 ingredients for grocery delivery
Step 1
Place 1 lb. dried chickpeas in a large stockpot and cover with 4 qt. water. Season with 2 Tbsp. salt and bring to a boil over high heat and cook, skimming any foam that rises to surface, about 20 minutes. Reduce heat to medium-low and bring to a simmer.
Step 2
While you’re waiting for the water to boil, peel 2 carrots. Halve 1 large onion through root end and remove papery skins. Smash and peel 8 garlic cloves.
Step 3
Add carrots, onion, garlic, 1 smoked ham hock, and ¼ cup extra-virgin olive oil to pot. Add 1 tsp. crushed red pepper flakes, 1 tsp. cumin seeds, and 1 tsp. smoked paprika; season with several twists of black pepper and stir to combine.
Step 4
Adjust heat so that you’re at a gentle simmer and cook, stirring occasionally and topping off with more water to keep chickpeas submerged by at least 2", until chickpeas are completely tender, 1½–2½ hours (this may take longer, in which case continue to simmer, checking every 15 minutes or so).
Step 5
Meanwhile, strip leaves of 1 bunch curly kale from stems, then tear leaves into about 2" pieces. Set aside.
Step 6
Using a slotted spoon, transfer ham hock to a cutting board; let sit until cool enough to handle, about 5 minutes. Using same spoon, transfer carrots and onion to a blender or food processor. Scoop out 2 cups chickpeas and add to blender, then dunk measuring cup into soup to collect 1 cup liquid and pour into blender. Blend until mixture is smooth, about 30 seconds. (Alternately, transfer vegetables, chickpeas, and liquid to a deep bowl and use an immersion blender.)
Step 7
Pour purée back into soup (this is what is going to make the soup thick, creamy, and luscious). Add reserved kale and stir to submerge.
Step 8
Pick meat from ham hock, discarding skin, bones, and any large pieces of fat and cartilage, and cut into ½" pieces; add to soup. Simmer, stirring occasionally, until greens are extremely tender and soup is thickened slightly, about 45 minutes.
Step 9
Using a ladle, divide soup among bowls.
Step 10
Drizzle with oil; season with salt and black pepper.
Step 11
Do Ahead: Soup can be made 2 days ahead. Let cool, then transfer to an airtight container and chill. Reheat over medium, adding water if needed to loosen.