This hearty vegetarian soup of chickpeas, kale, butternut squash and potatoes gets it's exotic flair from the vibrant Moroccan spices of saffron, cumin and cinnamon and is a breeze to make.
1 28-ouncecan diced fire-roasted tomatoes in their juice
4cupsbutternut squashpeeled and cut into 1/2 inch pieces
2cupsrusset potatopeeled and cut into 1/2 inch pieces
1 1/2teaspoonskosher salt
2 15-ouncecans garbanzo beansdrained
4cupschopped kalestems removed
1/2cupchopped fresh cilantro
Heat the oil in a large, heavy bottomed pot over medium heat. Add the onion and garlic and sauté for about 5 minutes or until tender. Stir in the saffron, cinnamon sticks, coriander and ground cumin and cook for 2-3 minutes until the spices are fragrant.
Add the diced tomatoes and their juice, chicken broth, butternut squash and potato and bring to a boil. Season with kosher salt. Reduce the heat to a simmer and cook for about 30 minutes or until the squash and potatoes are fork tender.
Stir in the garbanzo beans and chopped kale and simmer for 5 minutes or until chickpeas are warmed through and the kale starts to wilt. Garnish with cilantro leaves and serve.
adapted from Bon Appetit, December 2001
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