Spicy North-African Vegetable Soup with Chickpeas
Author: Denise Costello
This soup has so many anti–inflammatory superstars: turmeric, greens, onions and garlic! Serves 6-8
Ingredients
- 2 32-oz cartons of organic low salt chicken broth
- 2 cups cooked chickpeas, drained and rinsed
- 1 cinnamon stick
- 1 Tbs extra virgin olive oil
- 6 cloves garlic, thinly sliced
- ½ tsp chili pepper flakes
- 1 cup onions, coarsely chopped
- ½ cup carrots, coarsely chopped
- 2½ cups sweet potatoes, peeled, coarsely chopped
- 2 cups cauliflower florets, cut into bite-sized pieces
- 1 tsp turmeric
- 3 cups kale, coarsely chopped (can use frozen)
- 1 Tbs dried basil
- 1 tsp sea salt, or to taste
Instructions
- Bring the chicken broth, chickpeas and cinnamon stick to boil in a 6-quart stockpot. Reduce the heat to medium-low, cover, and simmer 10 to 15 minutes, or until the cinnamon stick uncurls.
- While the chickpeas simmer, heat the oil in a medium-sized skillet over medium heat. Add the garlic, chili flakes, onions, and carrots, and sauté, stirring occasionally for 5 minutes, or until the onions begin to soften.
- When the cinnamon stick uncurls, transfer the sautéed vegetables to the stockpot along with the sweet potatoes, cauliflower, and turmeric. Simmer covered for 20 minutes or until the sweet potatoes and cauliflowers are tender.
- Add the kale and continue to simmer 2 to 3 minutes, or until bright green. Stir in the basil and salt. Adjust the seasonings, if desired.
- Ladle the hot soup into bowls and serve. Makes 6 to 8 servings.
Denise's Tricks N' Tips
Notes from Denise:
If you are short of time, you can get use frozen cauliflower, onions, kale and garlic. Your soup will be ready in no time!
If you are short of time, you can get use frozen cauliflower, onions, kale and garlic. Your soup will be ready in no time!