Chickpea, Kale and Tomato Soup with Cilantro

Chickpeas are a great source of plant-based protein and fiber, making this soup a nutritious and filling meal option.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Chickpea, Kale and Tomato Soup with Cilantro

Cooking Method: Boiling, Simmering Cuisine: International Courses: Dinner, Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Chickpeas
• 2 cup Kale
• 1 canned Tomatoes
• 2 tablespoon Cilantro
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 1 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, and sauté until fragrant.
2. Add chopped tomatoes, vegetable broth, and drained chickpeas. Bring to a boil.
3. Reduce heat to low and simmer for 15 minutes.
4. Stir in chopped kale and cook for an additional 5 minutes.
5. Season with salt and black pepper.
6. Serve hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 8g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.