INGREDIENTS:
• Two 12-ounce cans of chickpeas, retain water
• 1/3 cup extra virgin olive oil
• 3 cloves of peeled garlic
• Salt and fresh cracked pepper
• 1 small can of tomato paste
• 4 cups of vegetable stock
• 2 large carrot, chunked
• 3 large stalks of celery, chunked
• One large yellow onion, chunked
• 2 tbsp of smoked paprika
• 1 bunch of black kale, ribs removed and leaves cut into pieces 2 x 2

DIRECTIONS:
Place garlic, carrots, onion and celery into a food processor and combine until broken down into 1/ 8 inch pieces. Place stock pot or dutch oven over medium high heat and add olive oil. When oil is hot, add all ground vegetables and saute until tender and all water has evaporated, about 5-7 minutes. Add tomato paste and stir. Add both cans of chickpeas (including water) and combine. Add kale, vegetable stock, and paprika and combine. Simmer partially covered and reduce by one third, approximately 2 hours. Check seasoning and adjust as needed.