Appetizers / Soups / Salads

Middle Eastern Chickpea and Kale Soup takes 20 minutes to prepare.

Middle Eastern Chickpea and Kale Soup takes 40 minutes to cook.

Middle Eastern Chickpea and Kale Soup makes 8 servings.

The ingredients for Middle Eastern Chickpea and Kale Soup are:

1 large onion
2 carrots
4 cloves garlic
1 1/2 teaspoon ground cumin
1/2 teaspoon paprika
shake cayenne (or more if you like spicy)
1/4 teaspoon ground allspice
1/2 teaspoon ground ginger
2 bay leaves
1 3-inch cinnamon stick
2 cans chickpeas
8 cups vegetable stock or broth (preferably no-salt)
1 large bunch kale
salt and pepper to taste

Here is how you make Middle Eastern Chickpea and Kale Soup:

Chop onion and carrots. Add oil to a heavy bottomed soup pot and heat it. Saute the onion and carrot over medium-high heat for about 5 minutes until the onion begins to brown.While the onions are browning, mince the garlic, measure the spices, and rinse the chickpeas. Once the onions are ready, add the garlic and cook for 1 minute. Add the spices and cook for one minute stirring constantly. Add 1 cup of broth and scrape the spices from the bottom of the pan. Add the chickpeas and remainder of the vegetable stock. Bring to a boil. Reduce heat to a simmer for 20 minutes.While the soup is simmering, clean and chop the kale (8 - 10 cups chopped kale is optimal). Add to soup and stir in. Cook until the kale is tender, about 10-25 minutes, depending on the size of your greens and how "Al dente" you like them. Check frequently to see if it is becoming dry and add water as needed. Add salt and pepper to taste and serve.Serving Size:?makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user ARIANERA.

The nutritional information for Middle Eastern Chickpea and Kale Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 214.2

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 394.7 mg
• Total Carbs: 35.3 g
• Dietary Fiber: 8.1 g
• Protein: 8.0 g

The dietary needs meet for Middle Eastern Chickpea and Kale Soup is Vegetarian