North African Chickpea and Kale Soup By Fat Free Vegan
North African Chickpea and Kale Soup - This richly spiced chickpea and kale soup, redolent of cinnamon, saffron, and ginger, is as delicious as it is good-for-you. Two words: TRY IT
This particular soup is a nutritional powerhouse. The carrots provide beta carotene, the chickpeas offer protein, and the kale…well the kale is a powerhouse all on its own. It’s rich in Vitamin A, Vitamin C, Vitamin K, Vitamin B6, potassium, copper, manganese, and calcium. Plus, it’s one of the cruciferous vegetables proven to reduce the risk of a number of cancers as well as heart disease. Eat more kale!
1 large onion chopped
2 carrots sliced or diced
4 cloves garlic minced or pressed
generous pinch saffron lightly crushed
2 bay leaves
3 cups cooked chickpeas or 2 cans, drained and rinsed
8 cups vegetable broth or water plus bouillon
1 large bunch kale at least 8 cups, thick center ribs removed discarded, leaves chopped
about 2 cups water
salt to taste
CategorySoup, DinnerCuisineNorth African Recipes, Moroccan Recipes, Tunisian RecipeCooking MethodSoup
Ingredients
1 large onion chopped
2 carrots sliced or diced
4 cloves garlic minced or pressed
generous pinch saffron lightly crushed
2 bay leaves
3 cups cooked chickpeas or 2 cans, drained and rinsed
8 cups vegetable broth or water plus bouillon
1 large bunch kale at least 8 cups, thick center ribs removed discarded, leaves chopped
about 2 cups water
salt to taste
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