Chickpea, Kale & Tomato Soup with Cilantro
This Indian inspired chickpea soup is tasty and light, you can serve it with naan bread, or any bread with mango chutney on the side.
Yield
8 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
such as canola oil, olive oil, or any vegetable oil |
|
| 2 | large |
garlic cloves
or as needed, minced or finely chopped |
*
|
| 1 | large |
onions
chopped |
|
| 1 | bunch |
kale
coarsely chopped |
*
|
| 4 | cups |
stock
vegetable, or any kind, prefer low-salt |
|
| 30 | ounce |
chickpeas (garbanzo beans)
2 cans, drained |
|
| 5 |
italian plum (roma) tomatoes
chopped |
*
|
|
| 3 | teaspoons |
italian seasoning
or to taste |
*
|
|
salt and black pepper
to taste |
*
|
||
| 1 | cup |
cilantro
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
such as canola oil, olive oil, or any vegetable oil |
|
| 2 | large |
garlic cloves
or as needed, minced or finely chopped |
*
|
| 1 | large |
onions
chopped |
|
| 1 | bunch |
kale
coarsely chopped |
*
|
| 946 | ml |
stock
vegetable, or any kind, prefer low-salt |
|
| 867 | ml/g |
chickpeas (garbanzo beans)
2 cans, drained |
|
| 5 | each |
italian plum (roma) tomatoes
chopped |
*
|
| 15 | ml |
italian seasoning
or to taste |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
cilantro
freshly chopped |
|
Directions
In a large pot, heat olive oil.
Add the garlic and onion, cook until soft about 5 minutes.
Add the kale and saute, stirring, cook until wilted about 2 minutes.
Stir in the broth, chick peas and tomatoes, herbs, salt and pepper to taste.
Simmer for 20 minutes.
Divide among the serving bowls.
Top with chopped cilantro leaves.
Serve warm with naan bread or any kind of crusty bread.
