North African Chickpea Soup
Savor the bold flavors of North African chickpea soup. A quick and easy one-pot meal ready in less than 30 minutes!
Servings: 4
Calories: 243kcal
Ingredients
- 1 yellow or white onion, diced
- 3 cloves garlic, minced
- ½ tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp sumac
- 3 Tbsp harissa powder or seasoning
- 6 cups low sodium vegetable broth
- 2 15-oz cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- 1 small pinch saffron (optional)
- 4-6 cups fresh kale chopped
- Fresh cilantro or parsley and lemon zest for garnish
- Salt to taste
Instructions
- Preheat a large pot over medium heat. Add chopped onion and dry (or water) sauté for 4 to 5 minutes until lightly browned.
- Add garlic and spices, and stir until well combined. Cook for 1 minute. It should smell amazing!
- Pour in the low-sodium vegetable broth and add chickpeas. Bring the soup to a gentle boil. Cook for 7 to 10 minutes.
- Add chopped kale or other dark leafy greens and saffron (if using). Carefully stir to incorporate, cover the pot, and turn off the heat to allow the greens to wilt. The greens will be al dente or cooked but firm when you bite into them.
- Garnish with fresh cilantro or parsley and lemon zest. Salt to taste and enjoy!
Notes
Leftovers/Meal Prep: Store leftovers in an airtight container in the refrigerator for up to 4 days. Or freeze this soup for up to 4 months.
Nutrition
Calories: 243kcal | Carbohydrates: 40g | Protein: 13g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 827mg | Potassium: 474mg | Fiber: 13g | Sugar: 4g | Vitamin A: 2208IU | Vitamin C: 24mg | Calcium: 145mg | Iron: 3mg
