Shorba with Chickpeas

4 c vegetable broth
4 c water
1 onion, chopped
2 tsp turmeric
2 tsp coriander
2 T olive oil
4 cup chopped kale
2 T grated ginger root
1 serrano pepper, diced
3 cloves garlic, crushed
2 potatoes, diced
1 c tomato sauce
Salt to taste
2 cups cooked chickpeas

Saute onion in olive oil in a large pot. Add ginger, turmeric, coriander, the diced pepper, and crushed garlic. Saute a few more minutes. Add the broth, water, potatoes, and kale, and bring to a boil. Simmer for about 20 minutes, until the potatoes and kale are tender. Add the precooked (or canned) chickpeas and tomato sauce, and salt as desired. Simmer a few more minutes and serve with raita.

Serving Size: 10, 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user ELSIESCRAN.