North African Chickpea and Kale Soup

Annacia *

By
@Annacia

I always love a healthy and delicious soup. Somehow, it just seems to make my feel that I'm doing the right thing and as a bonus they taste wonderful. It's a win - win thing.


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

15 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

1
large onion, chopped
2
carrots, sliced or diced
4
cloves garlic, minced or pressed
1 1/2 tsp
ground cumin
1/2 tsp
paprika
1/4 tsp
cayenne pepper or to taste
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
large
bunch kale, thick center ribs removed and chopped (at least 8 cups)
2 c
water (about)
salt to taste

Directions Step-By-Step

1
Spray a large saucepan with olive oil spray and heat it. Add the onion and carrot and cook over medium-high heat until the onion begins to brown (about 5 minutes). Add the garlic and cook for 1 more minute.
2
Add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute. Add the chickpeas and stir to coat them with the spices.
3
Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.
4
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.
5
Check frequently to see if it is becoming dry and add water as needed. Add salt to taste and serve.
6
Note: For a delicious one-pot meal, add a half cup of uncooked quinoa with the vegetable stock.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: African
Other Tags: Quick & Easy, For Kids