With all the snow lately I’ve been on a soup kick!
Give this a shot…
Enjoy xo Jen
Ingredients
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2 teaspoons extra virgin olive oil
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1 cup onion peeled, 1/2” diced
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1 cup carrots peeled, 1/2” diced
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1 cup celery peeled, 1/2 diced
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1 tablespoon garlic peeled and minced
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3 cups garbanzo beans low salt, drained and rinsed
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2 tablespoons tomato paste
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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*
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3 1/2 cups chicken or vegetable broth
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1 cup tuscan kale cut into 1/4” pieces
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3 tablespoons parsley chopped
Optional Add-Ins:
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3 tablespoons parmesan cheese shaved
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1 tablespoon celery leaves chopped
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drizzle of Extra Virgin Olive Oil
Instructions
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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.
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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.
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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.
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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.)
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Serve in individual bowls. Top with shaved parmesan on each and add some celery leaves and a dash of evoo if desired.