It would be mighty lonely around here if you weren’t in it here with me. This recipe is based on one I’ve had bookmarked forever (make that 2001) from a dog-eared issue of Bon Appetit. Add the onion and carrot and cook over medium-high heat until the onion begins to brown (about 5 minutes). And the SOUP!! And my first time ever cooking with saffron. Love the addition of chickpeas, my favorite. Season generously and cook on a low heat for 15 mins or until the vegetables begin to soften (but not brown). Sauté until softened, about 6 minutes. Love these spices! Not so! The cinnamon is not as strange as it sounds; it gives an incredible depth to the already rich flavors in this soup. This site uses Akismet to reduce spam. We must be on the same page — I made a Moroccan chicken stew last week, but I totally dig your vegetarian version. https://jenniferskitchen.com/2013/02/kale-carrot-and-chickpea-soup.html Just a winner all around! My adapted version has become a weekly staple ever since. How would you modify this recipe for a slow cooker? I love the picture of the saffron! ©2020 Vicki Bensinger. Stir in the saffron, cinnamon sticks, coriander and ground cumin and cook for 2-3 minutes until the spices are fragrant. A simple lineup of ingredients combines to produce a satisfying and delicious soup inspired by Moroccan cuisine. Thanks a million. Thank you for sharing my Indian Curry Potato Soup! Moroccan Lentil, Chickpea and Kale Soup. This looks really good. When the cold weather comes, it's definitely time to enjoy more soup. Add garlic, onion and ginger. I pinned this when you posted it a couple of weeks ago. The colors are amazing. Great minds think alike! Required fields are marked *. Add sweet potato and carrots, and sauté another 3 minutes. A lovely variety of warm spices and vegetable broth, you’ve got a bowl of soup packed with protein and dietary fiber. I used Baby Kale and enjoyed the ease of it thoroughly while not lacking in nutrients one bit. The fall weather is the ideal time to prepare healthy pots of soup to warm you up and nourish your body. Or at least make you feel like you’re making SOME progress in the always evolving game of taking life one step at a time. But this really is a soup you will make your own, so adapt the flavours to suit your own tastes. Add the diced tomatoes and their juice, chicken broth, butternut squash and potato and bring to a … Today my batch (6 cups) included roasted mushrooms, sweet potatoes and regular potatoes with spinach instead of kale. Love those gorgeous colors! Add the diced tomatoes and their juice, chicken broth, butternut squash and potato and bring to a boil. I’m Heidi and I cook real good, real food I hope you’ll love to make, too. And yes, saffron is much loved here. I hope you give it a try. Add chickpeas, and a pinch of salt, and stir. Heat a large saucepan or Dutch oven. Looooove all those vegetables in this! I can’t wait to see what the new year brings here at foodiecrush. I love those ingredient photos!! If you make this recipe, please let me know! Taste and adjust seasoning, adding … Thanks John, it is a wonderful soup. Thank you for sharing with your readers Heidi. Cheers to the new year! Thanks for reading and  subscribe to FoodieCrush to have each post delivered straight to your e-mail box. This Moroccan Chickpea Soup is the perfect cold-weather dish. This looks like it has lovely flavor! Would it be nice to add some raisins to it? Great soup! It looks amazing! This soup looks absolutely amazing, and, of course, your photos are stunning. By Clea Grady of Veganuary. A hearty vegan soup, packed full of protein. Chickpeas protect against heart disease, cancer and diabetes, Kale is a good source of minerals such as: calcium, magnesium, potassium, low in, High in lutein, and zeaxanthin, nutrients that protect the eyes, 1 small sweet potato, peeled and cut into 1/2-inch dice, 2 (15-ounce cans) chickpeas (garbanzo beans), rinsed. Step 6 Add yellow pepper, chickpeas and green and yellow beans; simmer until all are tender, 1 to 2 minutes. I made a pot last week and found on the days I needed a snack before dinner (around 3:30-4pm) I’d heat up a mug. That soup looks super delicious and warming! THIS is how to eat healthy, bold flavors, little fat. Everyone was outdoors, families, and those with their pets. That means, simply add in all the ingredients in … This will fuel your body and sustain it for a large portion of the day, and leave you feeling healthy and nourished! It also boasts a host of benefits such as: These two ingredients alone are reason enough to indulge in a bowl of this Moroccan Kale & Chickpea Soup. If this is a question you often ask, take our brief quiz and we’ll share a recommended recipe favorite with you. Chickpeas are a plant based protein, making it healthier for your body and especially appealing if you’re vegan or vegetarian. This is my kind of soup, Heidi! Congrats @boysmomof3 @jenniferlen, Thankful always for food on my plate and the oppor, Took new pics of my old forever favorite turkey po. I like the cinnamon sticks too. For extra nutrients and a little green (because I love the colors of the rainbow in every dish) I added chopped kale to the soup. Heat the oil in a large, heavy bottomed pot over medium heat. And that’s the name of the game in this eater’s book. Sauté until softened, about 6 minutes. With gently sautéed vegetables and spices bloomed until fragrant, this delicately spiced soup makes a quick, healthy and comforting meal. Stir in cumin, turmeric, ½ teaspoon of salt, coriander, cinnamon, red pepper flakes, and saffron, and stir for another 30 seconds, or until fragrant. Here is a dump-and-start recipe of Moroccan Chickpea Soup. Add onion and garlic and saute until the onions … can diced fire-roasted tomatoes in their juice. Stir in the kale, apricots, and preserved lemon. This protein-packed Moroccan Chickpea Soup is healthy, hearty, and very filling! This year I will be sharing a variety of different ingredients, recipes, ideas and strategies to help me, and you, make the small changes that add up to big differences. This creamy cheesy potato soup with broccoli doesn, Monday night comfort food alert Stuffed peppe, Whenever I ask you guys what you want to see more, GIVEAWAY CLOSED. I’m a bit of a chuck-it-in-and-taste as I go kind of girl, so please forgive the lack of ‘absoluteness’ with this recipe. MOROCCAN LENTIL, CHICKPEA, AND KALE SOUP. Happy New Year! These soups look delish. Add kale. Cook and stir garlic in … Whiz, bang, boom. Between the vegetables and warming spices that make up this soup, it is a powerhouse! When it turns bright green turn off heat and using an. It’s so good and perfect for this time of the year. (While the soup is coming to a simmer, chop the kale and cilantro, and slice the lemon wedges.) A good friend brought me this spicy lentil soup when we moved house and I fell in love with it there and then. Spray the inside of a stockpot with cooking spray; place over medium heat. take half the soup out to puree, then return to pot, leaving some chunky vegetables, don't puree at all and eat like a vegetable soup. Since I eat a plant based diet all the time, I often will just use the roasted vegetables I have on hand–I roast big batches, then use them in different ways for variety. We’re going to rely on our instincts, on our guts, and make the most of every bite of fresh, ultra-flavorful food to nourish our bellies and our souls. So creamy and delicious! At Home with Vicki Bensinger is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Hearty Moroccan Chickpea Kale Sweet Potato Stew. I have made variations based on this soup over and over! Squeeze half of a lemon into the pot and fresh black pepper. Heat the olive oil in a soup pot over medium heat, then add the onions, fennel, celery and sauté until golden, about 5 minutes. Other than kale, this vegan Moroccan stew recipe also has onion, tomatoes, carrots, white and sweet potatoes, garbanzo beans, healthy lentils and some dried apricots. This soup is so packed with goodness!! Feel free to use large Tuscan Kale leaves if preferred. It’s a chickpea and lentil soup that’s made with either beef or lamb. Add the onion and garlic and sauté for about 5 minutes or until tender. (Serves 4) INGREDIENTS. Wow, what a gorgeous way to kick off the new year. Husband said to rate this a 10. Or was it just that jolly old man in the red and white suit? Wow, Heidi, your Moroccan Soup looks fantastic and the pics are stunning! Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, … Nothing is more comforting to me than watching the leaves change colors, the cool fall breeze and enjoying a hot pot of fresh homemade soup like this Moroccan Kale & Chickpea Soup. Taste; adjust seasoning adding salt, and maple syrup, if desired. This one pot, easy Chickpea Soup is beyond delicious – it’s pure LOVE. Let’s start off the new year exactly where we should, with a big, fat THANK YOU to all of you readers. This soup sounds delicious too. There aren’t many additions or subtractions to the original rendition of this recipe, mainly just more of the suggested amounts of spices and the addition of ground coriander for an even bolder flavor note. Heat 1/4 cup oil in a large pot over medium. Preparation. But no! Hi, I’m Vicki Bensinger! 3. This year we’re going to keep things balanced. Add the garlic and cook for 30 seconds. Add remaining 5½ cups of broth. Do you have some InstantPot notes for this one ? Taste and season with your desired amount of salt and pepper. How to Remedy Jalapeno Oil burns in your Eye. (I … Some are spiced with cinnamon, others with … As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. Hi Heidi, love the spice combo you used in your delicious looking soup, great line-up of veggie soups too! Maybe I’m painting too rosy a picture here because that actually doesn’t sound half bad. One medium red or yellow onion, chopped coarse (about 6 ounces) Six to eight large garlic cloves, chopped; 1 medium to large sweet potato, any variety (about 6-8 ounces), cut into cubes; Red cabbage, shredded or chopped (about 1-1.25 cup) Tri-color carrots (or regular orange is fine), about 4 ounce I’m so happy that you’re not sacrificing any flavor in the name of health here. I love the colors AND I just got butternut squash and kale in my CSA box, so…making tonight. Just finished my third bowl of this soup. Best wishes to you for a very Happy New Year! 2014 seems to have come and gone in the wink of an eye. Thank you Angie. If you try this Moroccan Kale & Chickpea soup, please take a photo and share your experience with me on my Instagram page @vickibensinger. 15-minute Chickpea Kale Soup with fresh kale, cooked chickpeas, a few pantry items, and homemade croutons. Reduce the heat to a simmer and cook for about 30 minutes or until the squash and potatoes are fork tender. Heat the olive oil in a dutch oven over medium heat, then add onions, fennel, celery, and a pinch of salt. Turmeric, cumin, paprika, and a dash of cinnamon. I didn’t have saffron and used cinnamon powder but it still came out delicious. This Moroccan Kale & Chickpea Soup does the trick. Adding kale to soups is such a great way to get in more greens! Besides chopping up the few ingredients, this recipe comes together in no time at all. No flavor sacrificed here! All opinions are always my own. This Moroccan chickpea and lentil soup is from the new Mediterranean Table Cookbook, authored by the editors of Prevention and my dearest friend, Jennifer McDaniel.. This looks so. It is seriously so good I can’t stop eating it! Will link back to FoodieCrush. Will post on my blog (www.goodmotherdiet.com) for Meatless Monday if all goes well. Thanks for letting us all know. Either way, 2015 is already shaping up to be fit for a king. Hi! xo. (To save time, mince … Simmer for 15+ minutes or until veggies are all tender. Because that’s no fun at all. I mean, you rarely go wrong with Bon Appetit which is why I tend to keep them around. Stir in the onion, bell pepper, sweet potato and salt. I love all the wonderful spices that you have added here, Vicki. Since they’re packed with protein and fiber it keeps your body fueled longer which helps to control your appetite. Notify me via e-mail if anyone answers my comment. Season with more salt if desired, and serve garnished with more cilantro and reserved fennel fronds. Wonderful color on this. Your email address will not be published. I’m a living, breathing human being afterall! Season with kosher salt. I spent the afternoon at the park on Sunday. Weeknight dinners just got easier and healthier with this easy vegan kale soup recipe made … This is perfect because I want more kale in my life! It was truly magical, and all because the day was spectacular! https://www.epicurious.com/recipes/food/views/kale-and-chickpea-soup-230979 Upon checking the nutrition facts below, you’ll see that a smallish portion (say, an appetizer) of Moroccan chickpea soup … Old man in the onion is soft and translucent taste and aroma, you ’ ll have to try vegetarian... 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