Notes — Does not freeze well. (1198 kcal/recipe)

Ingredients

• 1 onion, finely chopped
• 2 carrots, sliced
• 4 cloves garlic, minced
• 1 1/2 tsp paprika
• 1/8 to 1/4 tsp chili or cayenne powder
• 1/4 tsp allspice
• 1/2 tsp ground fresh ginger
• A large pinch of saffron, crushed
• 2 bay leaves
• 1 1/2 tsp cumin
• 1 3-inch cinnamon stick
• 3 cups cooked chickpeas (2 15oz. cans, drained)
• 8 cups vegetable broth
• 1 large bunch kale, chopped w/ center ribs cut out

Instructions

1. Saute onions and carrots in a large stock pot at med-high until they are soft and onions browned.
2. Add garlic to pot, cook 1 min.
3. Add all spices, including bay leaf and cinnamon, stir continuously and cook for 1 min.
4. Add chickpeas and stir to coat with spices
5. Add broth, bring to a boil. Reduce to a simmer and simmer for 20 min.
6. Add chopped kale, stir. Add extra water if needed to cover kale. Cook until tender (10-25 min).
7. Check repeatedly to make sure water level is covering kale.
8. Add salt to taste and serve.