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
Water
What to Do:
- 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.
- 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.
- Bring to a boil. Then, reduce heat to low and let simmer with the lid on for 25 minutes, stirring occasionally.
- Once finished, you have two options: Enjoy it chunky style as-is, or wait for it to cool and blend until creamy!
