Break down kale by removing ribs cutting leaves into bite sized pieces.
Bag the kale, spinach, veggie broth, water, garlic, lemon juice, and cayenne pepper. You might need to split into two bags depending on the size of your zip bag. Seal the bag. Kale creates a lot of air pockets in the bag so the bag might float in the water bath. If that happens, wedge the bag with a kitchen utensil until it’s submerged. Cook for 1 hour.
Next, caramelize an onion, how-to here and cook bacon separately until crispy. This is also when to start the chickpea garnish.
Remove bags from water bath and pour the entire contents including the liquid and caramelized onions into a blender. Puree until smooth. Salt to taste. Garnish with crisp bacon and crunchy chickpeas. Serve immediately.
Crispy chickpeas garnish
1 can chickpeas
1 tsp Cumin
1 tsp smoked paprika
1 tsp cayenne
pinch of salt
2 tbsp olive oil
Pre-heat oven to 450ºF
Mix all ingredients together in a bowl. Line a walled sheet pan with parchment paper and spread chickpeas in on even layer and bake for 30-45 minutes until crispy.