Moroccan Soup with Kale and Chickpeas

Recipe adapted from Bon Appetit, December 2001

Prep Time: 10 Minutes

Cook Time: 45 Minutes

Yields six servings

INGREDIENTS

• 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

DIRECTIONS

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