Moroccan Chickpea, Sweet Potato, and Kale Soup
A simple vegan chickpea soup with sweet potato, kale, and plenty of warming spices. Serve this with rice for an easy, cosy weeknight dinner.
Servings 4 people
Calories 187kcal
Ingredients
- 1 teaspoon olive oil
- 1 smal red onion diced
- 1 medium sweet potato diced
- 3 cloves garlic minced
- 1 thumb ginger minced
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon sea salt to taste
- ½ teaspoon pepper
- 400 ml (13.5 oz) canned whole or diced tomatoes
- 400 ml (1 ½ cup) vegetable broth
- 200 grams (1 ½ cup) cooked chickpeas or canned, rinsed well
- 60 grams (¼ cup) raisins
- 70 grams (2 cups) kale chopped, with tough stems removed
- Juice ½ lemon
- ¼ pomegranate seeds, to serve
- Cooked brown rice to serve
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, and sauté for a couple of minutes or until softened. Add the sweet potato and cook for another minute or two, then stir in the garlic, ginger, and spices.1 teaspoon olive oil, 1 smal red onion, 1 medium sweet potato, 3 cloves garlic, 1 thumb ginger, 1 teaspoon cumin, 1 teaspoon cinnamon, 1 teaspoon sea salt, ½ teaspoon pepper
- Add the tomatoes, followed by the vegetable broth, chickpeas, and raisins. Bring the stew to a low boil, then reduce the heat and simmer for about 20 minutes, or until the sweet potato is soft.400 ml (13.5 oz) canned whole or diced tomatoes, 400 ml (1 ½ cup) vegetable broth, 200 grams (1 ½ cup) cooked chickpeas, 60 grams (¼ cup) raisins
- Stir in the kale, and remove the stew from the heat. Add the lemon juice, taste, and add seasoning as necessary. Serve with brown rice and pomegranate.70 grams (2 cups) kale, Juice ½ lemon, ¼ pomegranate, Cooked brown rice
Nutrition
Serving: 1 | Calories: 187kcal | Carbohydrates: 37g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1148mg | Potassium: 470mg | Fiber: 7g | Sugar: 19g | Vitamin A: 2151IU | Vitamin C: 30mg | Calcium: 118mg | Iron: 3mg