north african chickpea and kale soup
(1 rating)
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.
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(1 rating)
yield
6 serving(s)
prep time
15 Min
cook time
50 Min
method
Stove Top
Ingredients For north african chickpea and kale soup
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1large onion, chopped
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2carrots, sliced or diced
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4cloves garlic, minced or pressed
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1 1/2 tspground cumin
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1/2 tsppaprika
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1/4 tspcayenne pepper or to taste
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1/4 tspallspice
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1/2 tspground ginger
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generous pinch saffron, lightly crushed
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2bay leaves
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13-inch cinnamon stick
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3 ccooked chickpeas (or 2 cans, drained and rinsed)
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8 cvegetable broth
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lgbunch kale, thick center ribs removed and chopped (at least 8 cups)
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2 cwater (about)
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salt to taste
How To Make north african chickpea and kale soup
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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.
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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.
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3Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.
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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.
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5Check frequently to see if it is becoming dry and add water as needed. Add salt to taste and serve.
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6Note: For a delicious one-pot meal, add a half cup of uncooked quinoa with the vegetable stock.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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