Moroccan Soup with Kale and Chickpeas
User Reviews
4.7
Moroccan Soup with Kale and Chickpeas
Description
Moroccan Soup with Kale and Chickpeas combines a medley of vegetables and spices for a warming and flavorful dish. Onion and garlic are sautéed with saffron threads, cinnamon sticks, coriander, and ground cumin to create a fragrant base. Fire-roasted diced tomatoes and vegetable broth form the soup liquid, with chunks of butternut squash and russet potatoes simmered until tender.
Chickpeas add protein and a creamy bite, and chopped kale is stirred in near the end, wilting gently to retain some texture. The spices and cinnamon provide layers of aromatic warmth, while the cilantro garnish introduces fresh herbal notes. This soup's combination of hearty vegetables and complex spices make it satisfying and wholesome.
Prepared in a single pot, the recipe offers a balanced blend of textures and flavors characteristic of Moroccan-inspired cooking without being overly complex.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion chopped, medium
- 2 garlic minced, cloves
- 1 teaspoon saffron threads
- 2 cinnamon stick
- 2 teaspoons ground coriander
- 3 teaspoon cumin ground
- 1 28- ounce diced fire-roasted tomatoes in their juice, canned
- 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 garbanzo bean drained, canned
- 4 cups kale stems removed, chopped
- ½ cup cilantro chopped, fresh
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.
Notes
- This recipe was adapted from Bon Appetit, December 2001.
User Reviews
Overall Rating
4.7
You'll Also Love
