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Chickpea & Kale Soup
Course Soup
Cuisine American
Keyword butternut squash, chickpeas, dairy free, kale, lowfat, potatoes, vegetarian
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Servings 4 servings
Calories 349kcal
Chop onion and mince garlic. Peel and dice squash and potatoes.
Heat oil in a large stock pot over medium. Add onion and garlic and sauté for 5 minutes.
Stir in cinnamon sticks, coriander and cumin; cook for 2-3 minutes or until the spices have become fragrant.
Add undrained tomatoes, broth, squash and potato; bring to boil.
Season with salt and reduce heat to a simmer. Cook for 30 minutes or until the squash and potatoes have softened. Remove cinnamon sticks!
Stir in drained garbanzo beans and chopped kale; simmer for 5 minutes. Garnish with cilantro right before serving.
Calories: 349kcal | Carbohydrates: 61g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 1728mg | Fiber: 13g | Sugar: 6g