Tasty Tuesday!

Chickpea and Kale Soup

     Some people think that soup is only for the winter. I don't like these people. Soup is great anytime and I was craving some this past week. This is a great soup recipe especially now that kale is plentiful and in season. It's also really easy and is enough to feed a small group. I hope you like it.

• 1 large onion chopped
• 2 carrots, diced
• A handful of sliced button mushrooms (or whatever is handy)
• 4 cloves of garlic, minced
• 1 1/2 tsp. cumin
• 1/2 tsp. paprika
• 1/4 tsp. cayenne (optional)
• 1/2 tsp. ground ginger or a little grated fresh ginger 
• 2 bay leaves
• 1/4 tsp. cinnamon
• 2 cans of chickpeas, drained
• 64oz vegetable broth
• 1 large bunch of kale, chopped and ribs removed
• about 2 cups of water
• salt and pepper to taste

1. In a large pot heat olive oil, add onion and carrot, and cook over medium heat until onion begins to brown. Add the mushrooms and cook for a couple more minutes. Add the garlic and cook for an additional minute.
2. Add the spices and cook, stirring for another minute or so. Make sure nothing burns!
3. Add the chickpeas and stir.
4. Add the vegetable stock, bring to a boil, and reduce the heat to a simmer for 20 minutes.
5. Add the kale and stir. If you need to add water to fully cover the kale do so now.
6. Cook soup until kale is tender (about 20 minutes)
7. Add salt and pepper to taste

Dice the veggies using your Santoku knife.

Throw it in the pot and let it brown.

Add your mushrooms and stir

Add the spices then add the chickpeas. Give the mixture a good stir.

Add the vegetable stock and simmer for about 20 minutes.

You should probably drink beer while you are waiting.

Add the kale and simmer until the kale is tender.

Take care of yourself and each other...