Lamb, Kale & Chickpea Soup

Kirstin, It's Not You, It's Brie

Inspired by Greek and Corsican food, this soup packs a lot of flavor. Olives, citrus, chickpeas and lamb are staples of these cuisines, and since they’re also some of my favorite flavors, I cook this soup at least once a month during the colder seasons. The chickpeas and lamb make it filling, and the kale, of course, counts for veggie points. I need nothing more than this soup and crusty bread spread with butter for a winter’s meal. Well, that, and a glass of wine. Use a mix of cured olives for the best result.

Lamb, Kale & Chickpea Soup
By Kirstin
Serves 6-8


2 tablespoons unsalted butter
1 pound lamb stew meat, cut into medium-sized pieces (keep the fat on)
1 1/2 onion, chopped
3 cloves garlic, chopped
2 carrots, medium diced
2 celery ribs, medium diced
1 teaspoon salt, plus more to taste
1 quart chicken stock
zest of one lemon
1 ½ tablespoons fresh lemon juice
½ cup pitted, lightly chopped mixed olives
2 cups cooked chickpeas
2 sprigs rosemary
1 bunch kale, de-stemmed and chopped
pepper to taste


Melt butter in heavy-bottomed soup pot on medium-heat. Brown lamb about 3 minutes on each side, then set meat aside. Add onions and garlic to still-hot pan and cook for 10 minutes. Add carrots, celery, 1/2 teaspoon salt, and cook for 5 more minutes. Put lamb back in pot, cover with chicken stock, and remaining 1/2 teaspoon salt, and bring to boil. Add lemon zest and juice, and olives. Cover, reduce to simmer, and cook for 40 minutes. Add chickpeas and rosemary and cook for 35 more minutes. Remove rosemary sprigs and discard. Add kale, recover pot, and cook for 5-7 minutes more. Using a potato masher, crush about half the chick peas to thicken soup. Add salt and pepper to taste.

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4 thoughts on “Lamb, Kale & Chickpea Soup

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  1. Lou Morris said:

    I volunteer in a school garden in CA, we grow completely organically. We are always looking for new things to make with Kale. Most of the vegetables & fruit (lemons) are ready now. We have served kale pancakes to the students and it has been recieved positively. Thank you

  2. rosemary said:

    Your recipes are inspiring, I can almost taste them. Thank you

  3. S said:

    Amazing combination of flavors. I cheated and didn’t brown the meat, used less chickpeas and onion and more garlic, used crappy jarred green olives, and tahini to thicken instead of mashing the chickpeas. And it’s incredible, really unique