Chickpea Soup

Ingredients

• 3 tbsp extra virgin olive oil
• 1 leek, thinly sliced
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup (240 g) dried chickpeas, soaked for four hours and drained
• 8 cups (2 l) water
• 1 bay leaf
• 5 carrots, diced
• 4 yukon gold potatoes, diced
• Parmigiano-Reggiano rind
• 4 cups (950 g) kale, sliced thinly
• ¼ tsp ground cumin
• Pinch of cayenne pepper
• Salt and pepper to taste

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