With all the snow lately I’ve been on a soup kick!
Give this a shot…
Enjoy xo Jen
Ingredients
-
2 teaspoons extra virgin olive oil
-
1 cup onion peeled, 1/2” diced
-
1 cup carrots peeled, 1/2” diced
-
1 cup celery peeled, 1/2 diced
-
1 tablespoon garlic peeled and minced
-
3 cups garbanzo beans low salt, drained and rinsed
-
2 tablespoons tomato paste
-
2 cups diced tomato
Falafel Seasonings:
1 1/2 t. ground coriander, 1 1/2 t. ground cumin, 1/4 t. black pepper, 1/4 t cinnamon, 1/8 teaspoon ground cloves and 1/4 t. Kashmiri ground chili*
-
3 1/2 cups chicken or vegetable broth
-
1 cup tuscan kale cut into 1/4” pieces
-
3 tablespoons parsley chopped
Optional Add-Ins:
-
3 tablespoons parmesan cheese shaved
-
1 tablespoon celery leaves chopped
-
drizzle of Extra Virgin Olive Oil
Instructions
-
To a large soup pot or dutch oven add 2 teaspoons evoo, set heat to medium-low. When warm, add onion, celery and carrots and cook for 5 minutes to soften a little. Add the 6 Falafel spices and garlic, give a big stir, cook one minute.
-
Add 3/4 cups of chickpeas and 1/2 cup broth, bring to a simmer, cook one minute. Use a potato masher and mash* the chickpeas into vegetables. (This will thicken the soup and add body.
-
Add the tomatoes paste, still at medium-low heat, give a big stir to incorporate. Add the tomatoes and their juices- bring to a boil, then lower to a simmer. Add remaining chickpeas and 3 cups chicken broth. Stir and cover. Cook at a steady simmer for 20 minutes.
-
Before serving, add the sliced kale and chopped parsley. Cook over low heat 3 minutes to soften the kale. Taste for salt (will depend on the saltiness of your broth.)
-
Serve in individual bowls. Top with shaved parmesan on each and add some celery leaves and a dash of evoo if desired.
