spicy chickpea and kale soup

  • Currently 4/5
spices inspired by Tunisian, Moroccan and Egyptian cuisine.

double the spices?

from FatFreeVegan.com

yields: 6-8 servings
1 large onion, chopped
2 carrots, sliced or diced
4 cloves garlic, minced or pressed
1 1/2 tsp ground cumin
1/8-1/4 tsp chilli powder or cayenne
1/4 tsp allspice
1/2 tsp ground ginger
generous pinch saffron, lightly crushed
2 bay leaves
1 3-inch cinnamon stick
3 c cooked chickpeas (or 2 cans, drained and rinsed)
8 c vegetable broth (or water plus bouillon)
1 large bunch kale, thick center ribs removed and chopped (at least 8 cups)
1/2 tsp paprika
2 c water
salt to taste
1. heat a large saucepan over medium heat and add oil. add the onion and carrot and cook over medium-high heat until the onion begins to brown (about 5 minutes).
2. add the garlic and cook for 1 more minute.
3. add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute.
4. add the chickpeas and stir to coat them with the spices. pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.
5. add the chopped kale and stir. if necessary add water to cover the kale and cook until it is tender, about 10-25 minutes, depending on how cooked you like your kale. check frequently to see if it is becoming dry and add water as needed. add salt to taste and serve.
199 Calories (kcal)
3g Total Fat (11% calories from fat)
11g Protein
36g Carbohydrate
0mg Cholesterol
54mg Sodium
6g Fiber
175mg Calcium
Dish   SoupCooking Method   Simmer
Main Ingredient   VegetablesPrep Time   less than 15 minutes
Cooking Time   45 minutes 
Features   Dairy-Free, Low-Calorie, Low-Fat, Low-Sodium, Vegan, Vegetarian

More recipes like this one...