This recipe is private

North African Chickpea and Kale Soup

3
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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Spray 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.
2Add 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.
3Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.
4Add 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.
5Check frequently to see if it is becoming dry and add water as needed. Add salt to taste and serve.
6Note: For a delicious one-pot meal, add a half cup of uncooked quinoa with the vegetable stock.

About North African Chickpea and Kale Soup

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