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Chickpea, Kale, and Tomato Soup

January 22, 2014
Aylin Erman

This hearty tomato soup has great Middle Eastern textures and flavors. It packs some serious punch with fresh ginger, chickpeas, cumin, and chili powder (as well as a host of nutritional benefits). Chickpeas are the star, and for more reasons than simply their taste. They are a great source protein and fiber, too.

I recommend making this soup on a Sunday and then heating it up throughout the week whenever you crave something light, but still warm and filling. It’s a figure-friendly, delicious way to seek comfort. Enjoy!

Recipe: Chickpea, Kale, and Tomato Soup

Makes approximately 8 cups of soup.

What You’ll Need:

1 small red onion, diced
1 large zucchini, diced
1 tablespoon fresh ginger, minced
1/4 teaspoon salt
1 tablespoon olive oil
1 28oz. can whole peeled tomatoes
2 cups canned chickpeas, drained and rinsed
6-8 stalks kale, roughly chopped
1 large fresh tomato
3 teaspoons cumin powder
1 teaspoon chili powder

What to Do:

  1. Heat a medium-sized pot (with tall sides) over medium-high heat. Add the olive oil, onion, zucchini, and ginger. Season with salt to taste.
  2. Once the onion is translucent, add enough water to cover the cooked vegetables, the canned tomatoes (with the juice), kale, fresh tomato, chickpeas, chili, and cumin.
  3. Bring to a boil. Then, reduce heat to low and let simmer with the lid on for 25 minutes, stirring occasionally.
  4. Once finished, you have two options: Enjoy it chunky style as-is, or wait for it to cool and blend until creamy!