Chickpea, Kale and 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.
such as canola oil, olive oil, or any vegetable oil
or as needed, minced or finely chopped
vegetable, or any kind, prefer low-salt
chickpeas (garbanzo beans)
2 cans, drained
italian plum (roma) tomatoes
or to taste
salt and black pepper
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.