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Chickpea, Kale, and Tomato Soup Recipe

   
 

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     Chickpea, Kale, and Tomato Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

Ingredients
1 small red onion, diced
1 large zucchini, diced
1 tablespoon fresh ginger, minced
1/4 teaspoon salt
1 tablespoon olive oil
1 28oz. can whole peeled tomatoes
2 cups canned chickpeas, drained and rinsed
6-8 stalks kale, roughly chopped
1 large fresh tomato
 
3 teaspoons cumin powder
1 teaspoon chili powder
Water

Instructions
Heat a medium-sized pot (with tall sides) over medium-high heat. Add the olive oil, onion, zucchini, and ginger. Season with salt to taste.
Once the onion is translucent, add enough water to cover the cooked vegetables, the canned tomatoes (with the juice), kale, fresh tomato, chickpeas, chili, and cumin.
Bring to a boil. Then, reduce heat to low and let simmer with the lid on for 25 minutes, stirring occasionally.
Once finished, you have two options- Enjoy it chunky style as-is, or wait for it to cool and blend until creamy! (The photo shows the creamy version.)


Originally Submitted
5/14/2013





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