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Saffron and chickpea moroccan soup

Moroccan-Style Chickpea Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 can 28 oz diced tomatoes
  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 2 cups fresh kale chopped
  • 1/2 teaspoon salt
  • Fresh cilantro for garnish

Method
 

  1. Heat oil in large pot over medium; sauté onion 6-7 minutes until golden and softened.
  2. Add garlic, cumin, cinnamon, turmeric, and cayenne; stir constantly 1 minute until fragrant.
  3. Add tomatoes with juices, chickpeas, and broth; stir well.
  4. Boil, reduce heat to low, and simmer uncovered 20 minutes to blend flavors.
  5. Add kale and salt; stir about 3-4 minutes until kale wilts.
  6. Taste; adjust seasoning as desired. Serve hot with cilantro.