Garlic, Kale and Chickpea Soup

My overwintered kale is growing like crazy and that makes me a very happy girl!  Here is another tasty way to use that vitamin-packed leafy green!

Garlic, Kale and Chickpea Soup adapted from Eco Chic

2 tablespoons olive oil

5 garlic cloves, chopped

1 large onion, chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

5 cups vegetable stock

5 red potatoes, peeled and diced

2 cups chickpeas, rehydrated

1 tablespoon cornstarch

1/2 cup half & half

1/4 cup milk

2 tablespoons tahini

kale, shredded

cayenne pepper

salt and pepper, to taste

Directions:

In a large soup pot heat olive oil over medium heat, saute onion for 3-4 minutes, add garlic and cook an additional 2 minutes.  Add cumin and coriander, stir to incorporate.  Add stock and potatoes, bring to a boil and simmer for 10 minutes.

Add chickpeas, simmer for 5 minutes, or until potatoes are tender.  Mix cornstarch, tahini, half & half, and milk and add it to the soup along with the kale.  Season with cayenne, salt, and pepper; bring back to a boil and simmer for an additional 2 minutes.  Enjoy!

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2 Comments

Filed under Vegetarian

2 responses to “Garlic, Kale and Chickpea Soup

  1. Pingback: Hide and Seek | One Green Tomato

  2. Pingback: Food Feature – Kale | One Green Tomato

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