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.

Ingredients

• 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