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North African Chickpea and Kale Soup

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.

★★★★★ 1 vote
15 Min
50 Min
Stove Top


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large onion, chopped
carrots, sliced or diced
cloves garlic, minced or pressed
1 1/2 tsp
ground cumin
1/2 tsp
1/4 tsp
cayenne pepper or to taste
1/4 tsp
1/2 tsp
ground ginger
generous pinch saffron, lightly crushed
bay leaves
3-inch cinnamon stick
3 c
cooked chickpeas (or 2 cans, drained and rinsed)
8 c
vegetable broth
bunch kale, thick center ribs removed and chopped (at least 8 cups)
2 c
water (about)
salt to taste

How to Make North African Chickpea and Kale Soup


  • 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.

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About North African Chickpea and Kale Soup

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

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