Chickpea and Kale Soup

Serves: 4-6


1 large onion, chopped

2 carrots, sliced or diced

4 cloves garlic, minced or pressed

1 1/2 teaspoons ground cumin

1/2 teaspoon paprika

1/8-1/4 teaspoon chilli powder or cayenne

1/4 teaspoon allspice

1/2 teaspoon ground ginger

a 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


Spray a large saucepan with olive oil spray and heat it. Add the onions and carrots, and cook over medium-high heat until the onions begin 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.

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 add water as needed. Add salt to taste and serve!

Popular vegetable substitutions include: Kale or Organic Rainbow Kale or Organic Super Kale Salad or SuperKALE Salads & Kits or Tuscan Kale

Recipe and photograph courtesy of Susan Voisin.