Kale Tomato Soup With Chickpeas And Cumin Recipe

Name: Kale Tomato Soup With Chickpeas And Cumin Recipe
Ingredients: 3 tablespoon ginger, minced; 1/4 cup olive oil; 2 shallots, diced; 1 zucchini, diced; 2 cup water; one ounce 28-ounce can whole peeled tomatos; 1 bunch curly kale, stalks trimmed; 2 tomatoes, diced; 1 1/2 ounce canned chickpeas, preferably low sodium; 2 tablespoon ground cumin; 2 tablespoon chili powder

Ali Rosen, Daily Meal Video|Feb. 3, 2012 4:32 pm EST

2.8 (9 ratings)

Print

Kale is a polarizing green. For some it denotes healthy lifestyles and for others it screams diet food. But this spicy winter soup will make a believer out of the skeptics. It's a hearty tomato soup for a cold day that secretly also doubles as a healthy meal alternative. Click here to see The Best Kale Recipes You've Ever Tried.

Servings

6

Ingredients

3 tablespoon ginger, minced
1/4 cup olive oil
2 shallots, diced
1 zucchini, diced
2 cup water
one ounce 28-ounce can whole peeled tomatos
1 bunch curly kale, stalks trimmed
2 tomatoes, diced
1 1/2 ounce canned chickpeas, preferably low sodium
2 tablespoon ground cumin
2 tablespoon chili powder

Directions

Combine the ginger, olive oil, shallots, and zucchini in a pot. Sauté the ingredients together for 5 minutes. Add the water, can of tomatoes, ¾ of the bunch of kale, 1 tomato, can of chickpeas, cumin and chilli powder. Bring to a boil and then simmer for 20 minutes.
Using an immersion blender (or transfering the soup to a blender in batches), mix the soup until fully blended. Mince the final ¼ of the kale and put into the pot with the second tomato. Simmer for an additional 5 minutes and then serve hot.