North African Chickpea and Kale Soup
- Number of Servings: 6
Ingredients
1 large onion, chopped2 carrots, sliced or diced4 cloves garlic, minced or pressed1 1/2 teaspoon ground cumin1/2 teaspoon paprika1/8-1/4 teaspoon chilli powder or cayenne1/4 teaspoon allspice1/2 teaspoon ground gingergenerous pinch saffron, lightly crushed2 bay leaves1 3-inch cinnamon stick1.5 cups cooked chickpeas (or 1 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 watersalt to taste
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.
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.
Note: For a delicious one-pot meal, add a half cup of uncooked quinoa with the vegetable stock.
Makes about 6-8 servings.
Original recipe info for 3 cups of chickpease: 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.
Serving Size: 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PUPPYGIRL3.
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.
Note: For a delicious one-pot meal, add a half cup of uncooked quinoa with the vegetable stock.
Makes about 6-8 servings.
Original recipe info for 3 cups of chickpease: 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.
Serving Size: 6-8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PUPPYGIRL3.
Nutritional Info Amount Per Serving
- Calories: 168.9
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,498.5 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 7.7 g
- Protein: 7.1 g
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