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Kale and garbanzos. Kale and garbanzos. See a trend? In my final post pairing kale and garbanzos, I tackled a healthy soup that used up the rest of this week’s CSA box. The creaminess of the sweet potatoes adds a distinct dimension that I particularly enjoyed. I adapted the recipe from North African Chickpea and Kale Soup. And it’s a nutritional powerhouse.
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 teaspoons fresh ginger
- 8 cloves garlic, minced
- 1 extra large or two medium-to-large (~2 pounds) sweet potatoes [or yams], peeled and cut into 1/2-inch cubes
- 1 1/2 cups lentils (or quinoa, barley, amaranth, etc), any color [I used a mix of black, white, and red lentils]
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne [more or less according to your preference]
- 1/4 teaspoon allspice
- 2 California bay leaves
- 1 3-inch stick cinnamon
- 3 cups cooked or 2 15-ounce cans garbanzos, rinsed and drained
- 8 cups vegetable broth
- 3 cups water
- 2 bunches kale [I had Siberian and black kale on hand], ribs removed and coarsely chopped
- Sea salt and pepper to taste
In a large saucepan or soup pot, heat the vegetable oil over a medium-high flame. Add the chopped onion and cook, stirring occasionally, for about 5 minutes until the onions are limp. Add the garlic and ginger and cook for 45 seconds more. Add the sweet potatoes, lentils, and spices, stirring until fragrant. Add the garbanzos, vegetable broth, and water and bring to a boil.
Reduce the heat to simmer and cover. Cook for 15 minutes. Add the chopped kale and stir to combine. Simmer for about ten minutes more until the kale has reached your preferred consistency and the lentils are soft.
Serves 8-10, or something ridiculous like that. I’m going to be eating it for weeks…(that’s a good thing).