Kale and Chickpea Soup

Method

1. Soak the dried chickpeas for 8-12 hours, then cook them in water with a bay leaf for about 1 hour until tender.
2. Cut the sweet potatoes into cubes.
3. In a large pot, heat a drizzle of oil and sauté garlic, onion, celery, carrot, and rosemary for a few minutes.
4. Add salt and the sweet potato cubes, sauté for a few minutes.
5. Add the cooked chickpeas, cover with broth, and cook for 20-30 minutes until the potatoes are soft.
6. Remove the central ribs from the kale and cut the leaves into strips.
7. Once the potatoes are cooked, remove the rosemary sprigs. Blend the soup partially, leaving some chunks.
8. Add the kale and cook for another 10-15 minutes. Season with pepper.
9. Meanwhile, prepare the crostini: heat oil in a pan, add rye bread pieces, curry, and thyme. Toast until golden and crunchy.
10. Serve the soup in bowls, drizzle with raw olive oil, and top with the crostini.