Moroccan Soup with Kale and Chickpeas
Ingredients
-
1
tablespoon
extra virgin olive oil
-
1
medium
onion, chopped
-
2
cloves
garlic, minced
-
1
teaspoon
saffron threads
-
2
sticks
cinnamon
-
2
teaspoons
ground coriander
-
3
teaspoons
ground cumin
-
1
28-ounce can
diced fire-roasted tomatoes in their juice
-
5
cups
vegetable broth
-
4
cups
butternut squash, peeled and cut into ½ inch pieces
-
2
cups
russet potato, peeled and cut into ½ inch pieces
-
1½
teaspoons
kosher salt
-
2
15-ounce cans
garbanzo beans, drained
-
4
cups
chopped kale, stems removed
-
½
cup
chopped fresh cilantro
Instructions
- Heat the olive oil in a large pot over medium heat and sauté the onion and garlic until tender.
- Add saffron, cinnamon sticks, coriander, and cumin, cooking until fragrant.
- Stir in the diced tomatoes, vegetable broth, butternut squash, and potatoes, then bring to a boil.
- Season with salt, reduce heat to a simmer, and cook until squash and potatoes are fork-tender, about 30 minutes.
- Add garbanzo beans and kale, simmering for another 5 minutes until warmed through and kale wilts.
- Garnish with cilantro and serve.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
600mg
Cholesterol
0mg
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