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| Source: Tori Avey |
2 tbsp olive oil
1 large onion, diced
1 1/2 tsp salt
1 can chickpeas, drained and rinsed
1 can fire roasted, diced tomatoes
1 1/4 cups water
2 cups vegetable stock
4 tsp smoked paprika
2 tsp granulated garlic
2 tsp turmeric
1 tsp dried oregano
1/4 tsp black pepper
1 bunch kale, de-stemmed and chopped or torn into bite sized pieces
Source: Tori Avey
1 large onion, diced
1 1/2 tsp salt
1 can chickpeas, drained and rinsed
1 can fire roasted, diced tomatoes
1 1/4 cups water
2 cups vegetable stock
4 tsp smoked paprika
2 tsp granulated garlic
2 tsp turmeric
1 tsp dried oregano
1/4 tsp black pepper
1 bunch kale, de-stemmed and chopped or torn into bite sized pieces
optional: You can add, if desired: 1 fennel bulb, diced
1 leek, rinsed and diced
Heat the olive oil in a large pan over medium high heat. Add the onion (fennel, leek) and salt. Cook until soft and translucent. Add remaining ingredients, except for the kale. Bring to a boil, then reduce heat to a simmer and let cook for 15-20 minutes, uncovered, until soup reduces and thickens and the flavor is more pronounced. Stir in kale. Once it is wilted and warm the soup is ready to serve. Taste and adjust seasonings as desired.
1 leek, rinsed and diced
Heat the olive oil in a large pan over medium high heat. Add the onion (fennel, leek) and salt. Cook until soft and translucent. Add remaining ingredients, except for the kale. Bring to a boil, then reduce heat to a simmer and let cook for 15-20 minutes, uncovered, until soup reduces and thickens and the flavor is more pronounced. Stir in kale. Once it is wilted and warm the soup is ready to serve. Taste and adjust seasonings as desired.
Source: Tori Avey
