Spicy Kale and Chickpea Soup

Name: Spicy Kale and Chickpea Soup
Yield: 6
Ingredients: 2 tbsp extra virgin olive oil; 1 large onion, diced; 1 fennel bulb, diced (bulb only); 1 leek, rinsed and diced (for instructions on cleaning leeks click here); 1 1/2 tsp salt (if salt sensitive you may use less to taste); 3 1/2 cups chickpeas, soaked and cooked or canned, drained and rinsed; 1 3/4 cups fire roasted, diced tomatoes (home cooked or canned); 1 1/4 cups water; 2 cups vegetable stock; 4 tsp smoked paprika; 2 tsp granulated garlic; 2 tsp turmeric; 1 tsp dried oregano; 1/2 tsp crushed red pepper (more or less to taste - I usually add a bit more because we like spice); 1/4 tsp black pepper; 1 bunch kale, de-stemmed and chopped or torn into bite sized pieces; Large saucepot

Spicy Kale and Chickpea Soup was pinched from <a href="http://toriavey.com/toris-kitchen/2015/08/chickpea-kale-fire-roasted-tomato-soup/" target="_blank">toriavey.com.</a>

INGREDIENTS

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2 tbsp extra virgin olive oil

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1 large onion, diced

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1 fennel bulb, diced (bulb only)

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1 leek, rinsed and diced (for instructions on cleaning leeks click here)

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1 1/2 tsp salt (if salt sensitive you may use less to taste)

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3 1/2 cups chickpeas, soaked and cooked or canned, drained and rinsed

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1 3/4 cups fire roasted, diced tomatoes (home cooked or canned)

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1 1/4 cups water

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2 cups vegetable stock

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4 tsp smoked paprika

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2 tsp granulated garlic

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2 tsp turmeric

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1 tsp dried oregano

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1/2 tsp crushed red pepper (more or less to taste - I usually add a bit more because we like spice)

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1/4 tsp black pepper

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1 bunch kale, de-stemmed and chopped or torn into bite sized pieces

•

Large saucepot

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