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North African Chickpea and Kale Soup
Ingredients
  • 1 large onion, chopped
  • 2 carrots, sliced or diced
  • 4 cloves garlic, minced or pressed
  • 1 ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ⅛ to ¼ teaspoon cayenne pepper
  • ¼ teaspoon allspice
  • ½ teaspoon ground ginger
  • generous pinch saffron, lightly crushed
  • 2 bay leaves
  • 1 3-inch cinnamon stick
  • 3 cups cooked chickpeas (or 2 cans, drained and rinsed)
  • 8 cups vegetable broth (or water plus bouillon)
  • 1 large bunch kale, thick center ribs removed and chopped (at least 8 cups)
  • about 2 cups water
  • salt to taste
Steps
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