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Chickpeas Veggies Soup
Ingredients
  • 1 medium onion, thinly sliced
  • 1 medium leek, thinly sliced
  • 4 garlic cloves, minced
  • 2 big tomatoes, chopped
  • 2 medium zucchini, cut in small pieces
  • 2 scallions, thinly sliced
  • bunch kale, leaves only, chopped
  • 2 medium potatoes, peeled and chopped in small pieces
  • 3 chickpeas can, drained
  • 4/6 cups water or boroth (enough to cover the veggies)
  • 1 tsp turmeric
  • 1 tsp curry powder
  • 1 tsp sweet paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp fresh ginger
  • 3 tsp sea salt (less if you are using salted broth instead of water. Start with 1 tsp and taste to adjust)
  • 4/5 sprigs thyme and/or marjoram
Instructions

  1. Prepare the vegetables. Chop the leek, onion, zucchini, tomatoes, chives, potatoes, kale, mince the garlic and grate the ginger.

  2. In a large pot heat the olive oil for 1 minute and add the leek with the onion, garlic and chives. Cook for a few minutes up until golden.

  3. Add the mix of spices. Stir to let the onion mix absorb them and add all the other ingredients: tomatoes, zucchini, potatoes, kale and chickpeas.

  4. Stir and add enough water or broth to cover the veggies. Add also the ginger, the sea salt and the fresh herbs (marjoram and thyme). Bring the soup to boil and then reduce the heat to a simmer and cook for 20/30 min up until the veggies are tender.

  5. Use a potato masher to reduce the chickpeas and potatoes into a creamy crumbly texture. Serve the soup warm with a drizzle of olive oil on top. Enjoy!