Kale with Spicy Chickpeas Soup
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Serving Size: 2 cups
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat oven to 350 degrees F.
- Mix chickpeas with half the olive oil, turmeric, chili and cumin and roast for 15 minutes or until crispy.
- Add the vegetable bouillon in 2 cups hot water and mix until well combined.
- Finely chop all veggies.
- With the remaining olive oil, cook onion, garlic and cumin at a low heat and until soften.
- Add kale and spinach and cook for 1 minute. Add the vegetable broth and cook for 10 min.
- Mix everything in a blender until smooth.
- In a bowl whisk tahini, lemon juice and some water. Add the roasted chickpeas, salt, pepper and stir to combine.
Cook Times
Ingredients
Ingredients
- 24 ounce kale
- 10 ounce baby spinach
- 14 ounce onion
- 10 clove garlic
- 1 1/4 cup extra virgin olive oil
- 5 cube vegetable bouillon
- 10 teaspoon ground cumin
- 11 ounce canned chickpeas drained and rinsed
- 10 teaspoon ground turmeric
- 5 teaspoon crushed red pepper
- 10 tablespoon tahini
- 10 tablespoon fresh lemon juice
- 5 teaspoon Kosher salt
- 2 1/2 teaspoon freshly ground black pepper
- 15 cup water
Cooking Tools Required
Baking sheet, Blender, Can Opener, Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Stock pot or >5 Qt pot, Top Stove, WhiskReheating/Serving Instructions
Heat in a saucepan over medium heat until heated through.
Nutrition
Calories: 461kcal | Carbohydrates: 27g | Protein: 10g | Fat: 37g | Saturated Fat: 5g | Sodium: 1262mg | Potassium: 850mg | Fiber: 6g | Sugar: 4g | Vitamin A: 9802IU | Vitamin C: 101mg | Calcium: 221mg | Iron: 6mg
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