Name: Chickpea Kale and Fire Roasted Tomato Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 tsbp extra virgin olive oil; 1 large onion (diced); 1 bulb fennel (diced (bulb only)); 1 leek leek (rinsed and diced (for instructions on cleaning leeks click here)); 1 1/2 tsp salt (if salt sensitive you may use less to taste); 3 1/2 cups chickpeas (soaked and cooked or canned, drained and rinsed); 1 3/4 cups fire roasted, diced tomatoes ( home cooked or canned); 1 1/4 cups water; 2 cups vegetable stock; 4 tsp smoked paprika; 2 tsp granulated garlic; 2 tsp turmeric; 1 tsp dried oregano; 1/2 tsp crushed red pepper (more or less to taste - I usually add a bit more because we like spice); 1/4 tsp black pepper; 1 bunch kale (de-stemmed and chopped or torn into bite sized pieces)