Moroccan Soup with Kale and Chickpeas

Name: Moroccan Soup with Kale and Chickpeas
Yield: 1 serving
Ingredients: 1 tablespoon extra virgin olive oil; 1 medium onion; 2 garlic cloves; 1 teaspoon saffron threads; 2 cinnamon sticks; 2 teaspoons ground coriander; 3 teaspoon ground cumin; 1 28- ounce can diced fire-roasted tomatoes in their juice; 5 cups vegetable broth; 4 cups butternut squash; 2 cups russet potato; 1 ½ teaspoons kosher salt; 2 15- ounce cans garbanzo beans; 4 cups chopped kale; ½ cup chopped fresh cilantro

User Reviews

4.7

66 reviews

Excellent

Course
Soup, Lunch, Dinner, Others
Cuisine
American, Vegetarian

Moroccan Soup with Kale and Chickpeas

Iris Warren

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This hearty vegetarian soup of chickpeas, kale, butternut squash and potatoes gets it's exotic flair from the vibrant Moroccan spices of saffron, cumin and cinnamon and is a breeze to make.

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Ingredients

1 tablespoon extra virgin olive oil
1 medium onion , chopped
2 garlic cloves , minced
1 teaspoon saffron threads
2 cinnamon sticks
2 teaspoons ground coriander
3 teaspoon ground cumin
1 28- ounce can diced fire-roasted tomatoes in their juice
5 cups vegetable broth
4 cups butternut squash , peeled and cut into ½ inch pieces
2 cups russet potato , peeled and cut into ½ inch pieces
1 ½ teaspoons kosher salt
2 15- ounce cans garbanzo beans , drained
4 cups chopped kale , stems removed
½ cup chopped fresh cilantro

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Instructions

Heat the oil in a large, heavy bottomed pot over medium heat. Add the onion and garlic and sauté for about 5 minutes or until tender. Stir in the saffron, cinnamon sticks, coriander and ground cumin and cook for 2-3 minutes until the spices are fragrant.
Add the diced tomatoes and their juice, chicken broth, butternut squash and potato and bring to a boil. Season with kosher salt. Reduce the heat to a simmer and cook for about 30 minutes or until the squash and potatoes are fork tender.
Stir in the garbanzo beans and chopped kale and simmer for 5 minutes or until chickpeas are warmed through and the kale starts to wilt. Garnish with cilantro leaves and serve.