Step 1

Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté them for 7-8 minutes, or until the onions become translucent and the vegetables are softened.

Step 2

Stir in the minced garlic, thyme, and smoked paprika, cooking for another minute. Add the miso and tomato paste and give the mixture a good stir until the ingredients are well combined.

Step 3

Add the cubed sweet potato and cooked chickpeas to the pot, then pour in the vegetable broth.

Step 4

Bring the mixture to a boil, then reduce the heat and let the soup simmer for 15-20 minutes, or until the sweet potatoes are fork-tender.

Step 5

Remove about ⅓ of the soup and blend it until smooth using a blender. Return the blended soup to the pot, stirring it in to create a creamier consistency. Alternatively, use an immersion blender.

Step 6

Add the balsamic vinegar and chopped kale, letting the soup simmer for a few more minutes until the kale has wilted. Taste and season the soup with salt and pepper to taste.

Step 7

Serve your chickpea soup immediately while hot with crusty bread, a sprinkle of cracked black pepper, red pepper flakes, and fresh herbs like parsley or cilantro. Happy eating!