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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