Creamy Curried Chickpea & Kale Soup

connoisseurusveg.com

Scott Carson Ausburn

1 tablespoon olive oil

1 medium onion, diced

4 garlic cloves, minced

1 teaspoon curry powder

1 teaspoon ground cumin

4 cups vegetable broth

2 (15.5 ounce/439 gram) cans chickpeas, drained and rinsed

1 (14.5 ounce/411 gram) can diced tomatoes

1 medium bunch curly kale, stems removed and leaves roughly chopped

1 tablespoon lemon juice

Salt and pepper, to taste

Directions at connoisseurusveg.com

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