It's healthy and extremely comforting, packed with superfood ingredients ginger, turmeric, kale, coconut milk, and chickpeas. I've made several changes to the original recipe to streamline the process.
Ingredients
- 1/4 cup olive oil
- 1 large yellow onion, chopped
- 4 garlic cloves, chopped
- 2-inch piece of ginger, chopped
- salt and black pepper
- 1 1/2 teaspoons turmeric
- 1 teaspoon ground red pepper
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 (15-ounce) can coconut milk
- 3.5 cups vegetable broth
- 1 large bunch kale (or other sturdy leafy greens like chard or collard greens), stems removed and leaves chopped or torn into bite-sized pieces
Instructions
- Heat the olive oil in a Dutch oven or large soup pot. Add the onions and sauté several minutes until starting to color.
- Add the garlic, ginger. Season with salt and pepper. Sauté another minute.
- Drain and rinse the canned chickpeas. Add them along with the turmeric and red pepper. Sauté several minutes until starting to color. Use a potato masher to roughly mash them, leaving some whole.
- Add the coconut milk and vegetable broth. Bring to a boil, then lower the heat and simmer 30 minutes.
- Add the kale and simmer a further 10 minutes. Taste for salt.