Hammy Chickpea Soup

Step 1

Place1 lb. dried chickpeasin a large stockpot and cover with4 qt. water. Season with2 Tbsp. saltand bring to a boil over high heat and cook, skimming any foam that rises to surface, about 20 minutes. Reduce heat to medium-low and bring to a simmer.

Step 2

While you’re waiting for the water to boil, peel2 carrots. Halve1 large onionthrough root end and remove papery skins. Smash and peel8 garlic cloves.

Step 3

Addcarrots,onion,garlic,1 smoked ham hock, and¼ cup extra-virgin olive oilto pot. Add1 tsp. crushed red pepper flakes,1 tsp. cumin seeds, and1 tsp. smoked paprika; season with several twists ofblack pepperand stir to combine.

Step 4

Adjust heat so that you’re at a gentle simmer and cook, stirring occasionally and topping off with more water to keep chickpeas submerged by at least 2", until chickpeas are completely tender, 1½–2½ hours (this may take longer, in which case continue to simmer, checking every 15 minutes or so).

Step 5

Meanwhile, strip leaves of1 bunch curly kalefrom stems, then tear leaves into about 2" pieces. Set aside.

Step 6

Using a slotted spoon, transfer ham hock to a cutting board; let sit until cool enough to handle, about 5 minutes. Using same spoon, transfer carrots and onion to a blender or food processor. Scoop out 2 cups chickpeas and add to blender, then dunk measuring cup into soup to collect 1 cup liquid and pour into blender. Blend until mixture is smooth, about 30 seconds. (Alternately, transfer vegetables, chickpeas, and liquid to a deep bowl and use an immersion blender.)

Step 7

Pour purée back into soup (this is what is going to make the soup thick, creamy, and luscious). Add reserved kale and stir to submerge.

Step 8

Pick meat from ham hock, discarding skin, bones, and any large pieces of fat and cartilage, and cut into ½" pieces; add to soup. Simmer, stirring occasionally, until greens are extremely tender and soup is thickened slightly, about 45 minutes.

Step 9

Using a ladle, divide soup among bowls.

Step 10

Drizzle with oil; season with salt and black pepper.

Step 11

Do Ahead:Soup can be made 2 days ahead. Let cool, then transfer to an airtight container and chill. Reheat over medium, adding water if needed to loosen.