Curried Chickpea and Kale Soup
Chickpeas are a great source of plant-based protein and are commonly used in Indian cuisine.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 2 cup Chickpeas
- 2 cup Kale
- 1 medium Onion
- 3 clove Garlic
- 1 teaspoon Ginger
- 2 teaspoon Curry Powder
- 1 teaspoon Cumin Powder
- 4 cup Vegetable Stock
- 1 cup Coconut Milk
- 2 tablespoon Lemon Juice
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Olive Oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until onion is translucent.
- Add curry powder and cumin powder. Stir for a minute.
- Add chickpeas, kale, vegetable stock, and coconut milk. Bring to a boil and then reduce heat to simmer for 20 minutes.
- Use an immersion blender or a regular blender to blend the soup until smooth.
- Stir in lemon juice, salt, and black pepper.
- Let the soup rest for 5 minutes before serving.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 40g14%
- Sugars 5g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.