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4.7 from 66 votes

Moroccan Soup with Kale and Chickpeas

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.

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

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

  • adapted from Bon Appetit, December 2001