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Kale with Spicy Chickpeas Soup
Serving Size:
10
Recipe by:
121 Tribe Wellness Programs
Cook Times
Active Prep
25
Hands-On Cook
11
Hands-Off Cook
15
Passive
0
Total Time
51
minutes
minutes
Recipe Serving Size
10
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, Whisk
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
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.
Reheating Instructions
Heat in a saucepan over medium heat until heated through.
Nutrition
Calories:
461
kcal
|
Carbohydrates:
27
g
|
Protein:
10
g
|
Fat:
37
g
|
Saturated Fat:
5
g
|
Sodium:
1262
mg
|
Potassium:
850
mg
|
Fiber:
6
g
|
Sugar:
4
g
|
Vitamin A:
9802
IU
|
Vitamin C:
101
mg
|
Calcium:
221
mg
|
Iron:
6
mg