Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 3 cups vegetable broth
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup kale or spinach, chopped
- 1 tablespoon lemon juice
- Fresh parsley, chopped (optional)
Feel free to substitute kale with spinach if you have it on hand, or use fresh tomatoes in place of canned ones for a fresher taste. The beauty of cooking is in making it your own!
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic, stirring frequently, until it’s fragrant but not browned, about 1 minute.
- Pour in the vegetable broth, chickpeas, and diced tomatoes. Stir in the cumin and smoked paprika.
- Season with salt and pepper to your liking. Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes. This is where the flavors meld beautifully, much as they did in my grandmother’s kitchen.
- Stir in the kale or spinach and continue to simmer for another 5 minutes until the greens are wilted.
- Remove from heat and add the lemon juice. This brightens the soup, adding a fresh note that complements the garlic perfectly.
- Serve hot, garnished with fresh parsley if desired. Enjoy with a slice of crusty bread, just like my family would, gathered around the table with stories and laughter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International