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Moroccan Soup with Kale and Chickpeas

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Moroccan Soup with Kale and Chickpeas

Recipe adapted from Bon Appetit, December 2001

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Yields six servings


  • 1 tbsp. extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cinnamon sticks
  • 2 tsp ground coriander
  • 3 tsp ground cumin
  • 1 28 ounce can diced fire-roasted Tomatoes in their juice
  • 5 cups vegetable broth
  • 4 cups butternut squash, peeled and cut into 1/2 inch pieces
  • 2 cups russet potato, peeled and cut into 1/2 inch pieces
  • 1 1/2 tsp kosher salt
  • 2 15-ounce cans garbanzo beans, drained
  • 4 cups chopped kale, stems removed
  • 1/2 cup chopped fresh cilantro


  1. Heat the oil in a large, heavy bottomed pot over medium heat. Add the onion and garlic. Sauté for about 5 minutes or until tender. Stir in cinnamon sticks, coriander and ground cumin and cook for 2-3 minutes until the spices are fragrant.
  2. Add the diced tomatoes and their juice, vegetable broth, butternut squash and potatoes. Bring to a boil. Season with kosher salt. Reduce the heat to a simmer. Cook for about 30 minutes or until the squash and potatoes are fork tender.
  3. Stir in the garbanzo beans and chopped kale. Simmer for 5 minutes or until the chickpeas are warmed through and the kale starts to wilt. Garnish with cilantro leaves and serve.

Nutrition Report Card

  • 291 Calories
  • 12.7 Grams Fiber
  • 11 Grams Protein
  • 5.8 Grams Fat
  • 0 Milligrams Cholesterol