Chickpea And Kale Soup

• 2 cups dried chickpeas
• 1 carrot, peeled and cut into large chunks
• 1 celery stalk, cut into large chunks
• 1 onion, halved
• 11 garlic cloves
• 5 strips lemon peel
• 1 rosemary sprig
• 1 tablespoon kosher salt, or more to taste
• 31/2 quarts water
• 11/2 cups plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/4 teaspoon chili flakes
• 2 bunches Tuscan kale
• Freshly cracked black pepper
• Lemon wedges
• Finely grated Parmigiano-Reggiano

1. Place the chickpeas in a large bowl and cover with plenty of water. Let soak for 8 hours or overnight; drain.
2. Wrap the carrot, celery, onion, 3 garlic cloves, the lemon peel, and rosemary in a large square of cheesecloth and secure with kitchen twine or a tight knot.
3. In a large pot, combine the sachet of vegetables, the chickpeas, salt, water, and 1 cup of the olive oil. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the chickpeas are tender, about 1 hour.
4. Meanwhile, finely chop the remaining 8 garlic cloves. In a small skillet, heat 3 tablespoons olive oil over medium heat. Add the garlic and chili flakes and cook until the garlic is fragrant but not golden, about 1 minute. Remove from the heat.
5. Remove the center ribs from the kale and coarsely chop the leaves (you should have about 16 cups). In a large skillet, heat the remaining 7 tablespoons olive oil over medium-high heat. Add the kale in batches and cook, tossing occasionally, until tender, about 3 minutes. Remove from the heat.
6. When the chickpeas are cooked, combine the kale, garlic oil, 2 cups of the chickpeas, and 1 cup of the cooking liquid in a food processor and puree until smooth. Return the puree to the pot and cook over medium-high heat until hot. Season with salt and pepper to taste.
7. Ladle the soup into bowls. Finish with a squeeze of lemon, some grated Parmigiano-Reggiano, and a drizzle of olive oil.

chickpeas, carrot, celery stalk, onion, garlic, peel, rosemary, kosher salt, water, extravirgin olive oil, ubc, kale, freshly cracked black pepper, lemon wedges

Taken from www.epicurious.com/recipes/member/views/chickpea-and-kale-soup-52503391 (may not work)