Not too long ago, Susan returned from the grocery store with what seemed like dozens of cans of Chick Peas. What, I thought, am I going to do with all these cans of chick peas? I often make Hummus but what else could I create. Salads? Soups?
I found many soup recipes online and was inspired by this one, “20-Minute Moroccan Chickpea Soup.” I note my changes and additions below.
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced (I used a Vidalia Onion.)
- 1 stalk celery, chopped (My addition.)
- 1 large carrot, peeled and diced
- 4 cloves garlic, peeled and minced (I used 2.)
- 4 cups vegetable stock (I used 8 cups Homemade Chicken Stock. 4 didn’t seems like enough.)
- 2 (15-ounce) cans chickpeas (a.k.a. garbanzo beans), rinsed and drained (I used 1 can.)
- 1 (15-ounce) can fire-roasted diced tomatoes (I don’t like fire-roasted. I used regular diced tomatoes.)
- 1 sweet potato, chopped into bit-size pieces (My addition.)
- 3 tablespoons tomato paste (I used paste from a tube.)
- 1 teaspoon ground cumin (I used 1 tablespoon. We love cumin!)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- pinch of crushed red pepper flakes, to taste (I used at least 1/4+ teaspoon!)
- Kosher salt and black pepper, to taste
- 3 cups roughly-chopped kale leaves or baby spinach (I used 7+ ounces Collard Greens—we love them!)
- 2 cups cooked chicken (My addition. I had this in fridge as I roasted a chicken the night before–and then made the stock.)
- chopped fresh cilantro and fresh lemon wedges, for serving
- Heat oil in a large stockpot over medium-high heat. Add onioncelery and carrot and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent. (To save time, mince the garlic while the onion is cooking.) Then add garlic and saute for 1 more minute, stirring occasionally, until fragrant. Add in the stock, chickpeas, tomatoes, tomato paste, sweet potato, cumin, cinnamon, and red pepper flakes, and bring to a simmer. (While the soup is coming to a simmer, chop the kale/collard greens and cilantro, and slice the lemon wedges.)
- Reduce heat to medium-low, and stir in the chopped kale/collard greens. Continue simmering for 3 minutes until the kale has slightly softened. Note: The collard green take 20-30 minutes to cook!
- Taste and season with your desired amount of salt and pepper. (I used a generous pinch of each.)
- Serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.
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