Moroccan Spiced Chickpea Soup

It’s that time of year again.  The temperatures are dropping, the trees are becoming, bare, and it’s dark by 4:30pm.  If you’re like me, the only thing you like about this time of year is the fact that you get to wear warm comfy sweaters and drink hot coffee and tea every day.  Oh, and the soup.  The soup is good.  But I could definitely do without the cold, and snow, and high heating bills.

Filled with warm spices, this soup warms you up from inside out and keeps you satiated without weighing you down.  Chickpeas provide a good source of protein to help keep you full, and kale is an excellent source of vitamins C, K, and A.  We know that these vitamins are essential, but do you know what each is responsible for in our bodies?  Vitamin C is essential as it contributes to growth, and repair of body tissues.  Assisting the transport of calcium, contributing to bone health, and injury response are all functions of vitamin K, and vitamin A is a powerful antioxidant, and keeps our eyes in tip top shape.  This soup is also gluten free and vegan, and without added sugars.  Really this soup is just a bowl of delicious goodness.


Ingredients
1 Tbsp olive oil
1 yellow onion
1 clove garlic
2 15oz cans chickpeas
2 15oz cans tomatoes
5 C unsalted vegetable broth
1 tsp cinnamon
1 tsp turmeric
1 tsp paprika
2 tsp cayenne
1 Tbsp cumin

Salt to taste
2-3 handfuls of Kale
Cilantro/Coriander for garnish (optional)


Directions
Heat large pot over medium-low heat.

Dice onion, and mince garlic.  When pot is heated, drizzle olive oil in bottom and add onion and garlic.  Saute until onions are translucent and garlic is fragrant, 5-7 minutes.

Add chickpeas, tomatoes, broth, and spices.  (If you are using vegetable broth cubes or salted broth, limit to two cubes/cups and supplement with water as the salt content is very high.)  Stir to combine, and allow to simmer for 30 mins covered.  If your pot does not have a lid, you can leave it uncovered, you may just have to add a bit more water in.

Add kale to soup, and allow to cook over heat for about 5 minutes to soften the leaves.

Adjust any seasonings, and add cilantro for garnish just before serving.

*This soup keeps really well in the refrigerator, so don’t be afraid to make a big batch and eat it throughout the week!

 

 

 

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