Chickpea and kale soup

North African Chickpea and Kale Soup

Okay, I made up the North African part. This seasoning combination is of my own devising, but it conjures up images of Morocco, Tunisia, and Egypt in my imagination. If you can get saffron, please use it. It offers a unique flavor that there’s just no substitute for.

Ingredients

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

Instructions

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. 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. Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.
2. 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. Check frequently to see if it is becoming dry and add water as needed. Add salt to taste and serve.

Notes

Note: For a delicious one-pot meal, add a half cup of uncooked quinoa with the vegetable stock.

Preparation time: 15 minute(s) | Cooking time: 55 minute(s)

Number of servings (yield): 6

Makes about 6-8 servings. One-sixth of the recipe provides 199 Calories (kcal); 3g Total Fat; (11% calories from fat); 11g Protein; 36g Carbohydrate; 0mg Cholesterol; 54mg Sodium; 6g Fiber; 175mg Calcium.