Ingredients
1tbspolive oil
1smallwhite onionpeeled and diced
1largecarrotpeeled and diced
4clovesgarlicpeeled and minced
4cupsvegetable stock
30ozgarbanzo beansrinsed and drained
15ozfire-roasted diced tomatoes
3tbsptomato paste
1tspground cumin
½tspground cinnamon
½tspground ginger
red pepper flakescrushed, to taste
Kosher saltto taste
black pepperto taste
3cupskale leavesroughly-chopped
fresh cilantrochopped, to serve
lemon wedgesto serve
Preparation
Heat oil in a large stockpot over medium-high heat. Add onion and carrot and sauté for 5 minutes, stirring occasionally, until the onion is soft and translucent.
Then add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.
Add in the vegetable stock, chickpeas, tomatoes, tomato paste, cumin, cinnamon, and red pepper flakes, and bring to a simmer.
Reduce heat to medium-low, and stir in the chopped kale. Continue simmering for 3 minutes until the kale has slightly softened.
Taste and season with your desired amount of salt and pepper.
Serve warm, garnished with fresh cilantro and served with a fresh lemon wedge.
