INGREDIENTS
2 tbsp
olive oil
1 1/2 cups
chopped onion
3
celery stalks, thinly sliced
2
large carrots, thinly sliced
1 lb
presliced vitamin D-enhanced mushrooms (such as Monterey Mushrooms)
10
medium garlic cloves, minced
8 cups
unsalted chicken stock (such as Swanson)
4
thyme sprigs
2
bay leaves
1 15 ounce can
unsalted chickpeas, drained
2 lb
skinless, bone-in chicken breasts
1 1/2 tsp
kosher salt
1/2 tsp
crushed red pepper
12 oz
curly kale, stems removed, leaves torn