In addition to making my favorite baked potato soup , I also made North African chickpea and kale soup this weekend (a blizzard really is perfect soup weather!). On a whim, I had asked Nick to buy kale when he was running to the grocery store recently, so I decided that it was the perfect time for a kale-based soup. After googling "kale soup recipes," I came up with this one. It was just what I liked: meatless but weird, and you know how I like that! It has carrots, onions, chickpeas, and kale, of course, but then it is spiced with all sorts of fun and interesting things like saffron, cinnamon sticks, bay leaves, allspice, paprika, cumin, chilli powder, and ginger. I thought this was the most eclectic mix of spices I have ever seen in a soup, so I knew it was the recipe for me!
The soup is really pretty; I loved the colors of the vibrant green kale and the pop of orange from the carrots. And it's healthy; carrots and kale are both great for you. But beyond that, it is delicious. There are so many layers of flavor going on in this soup; you can definitely taste that "North African" flair. It tastes like you just got off a camel ride in Morocco (I would know). Of course, I have been thrilled to eat this soup for three days now, and plan on taking more for lunch tomorrow. Kenzie wasn't a fan since she doesn't like chick peas. Rachael said it wasn't her favorite but it was good. These people are tough to please. I, for one, love this weird, interesting soup!
North African chickpea and kale soup
from Fat Free Vegan Kitchen