North African Chickpea and Kale Soup

Name: North African Chickpea and Kale Soup
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: African
Ingredients: 0 teaspoons allspice; 2 bay leaves; 2 carrots, sliced or diced; 0 teaspoons cayenne pepper; 710 milliliters cooked chickpeas (or 2 cans, drained and rinsed); 1 3-inch cinnamon stick; 4 cloves garlic, minced or pressed; 2 teaspoons ground cumin; 1 teaspoons ground ginger; 1 large bunch kale, thick center ribs removed and chopped (at least 8 cups); 1 large onion, chopped; 1 teaspoons paprika; 1 pinch generous saffron, lightly crushed; 6 servings salt to taste; 2 liters vegetable broth (or water plus bouillon); 473 milliliters about water

You can never have too many soup recipes, so give North African Chickpean and Kale Soup a try. This recipe makes 6 servings with 184 calories, 9g of protein, and 3g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up generous saffron, kale, cinnamon stick, and a few other things to make it today. This recipe is typical of African cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Add the onion and carrot and cook over medium-high heat until the onion begins to brown (about 5 minutes).

Ingredients you will need

Carrot

Onion

Add the garlic and cook for 1 more minute.

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Garlic

Add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute.

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Cinnamon Stick

Bay Leaves

Spices

Add the chickpeas and stir to coat them with the spices.

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Chickpeas

Spices

Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.

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Vegetable Stock

Add the chopped kale and stir. If necessary add water to cover the kale and cook until it is tender, about 10-25 minutes, depending on how cooked you like your kale. Check frequently to see if it is becoming dry and add water as needed.

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Water

Kale

Add salt to taste and serve.

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Salt

Ingredients

Servings:

0teaspoons

allspice 2

bay leaves 2

carrots, sliced or diced 0teaspoons

cayenne pepper 710milliliters

cooked chickpeas (or 2 cans, drained and rinsed)1

3-inch cinnamon stick 4cloves

garlic, minced or pressed 2teaspoons

ground cumin 1teaspoons

ground ginger 1large bunch

kale, thick center ribs removed and chopped (at least 8 cups)1large

onion, chopped 1teaspoons

paprika 1pinch

generous saffron, lightly crushed 6servings

salt to taste 2liters

vegetable broth (or water plus bouillon)473milliliters

about water

Recommended wine: Pinotage, Chenin Blanc, Riesling

Pinotage, Chenin Blanc, and Riesling are my top picks for African. The best wine for African dishes will depend on the dish, but a fruity, aromatic white wine is a safe bet for spicy dishes while pinotage would be a traditional match for South African cuisine. The Radley & Finch The Profs Pinotage with a 5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.