| Prep Time | 30 minutes |
| Cook Time | 8 hours |
| Passive Time | 8 hours |
| Servings |
people
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Ingredients
- 1 medium onion finely diced
- 4 stalks celery finely diced
- 3 large carrots finely diced
- 6 cloves garlic minced
- 1 large sweet potato finely diced
- 2 tablespoons fresh cilantro chopped
- 1 14 oz. can fire-roasted diced tomatoes
- 1 tablespoon fresh lemon juice
- 1 tablespoon ground cumin
- 2 teaspoons salt (plus more, to taste)
- 2 teaspoons ground pepper
- 2 teaspoons curry powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cayenne pepper
- 6 cups chicken or vegetable stock
- 2 14 oz. cans chickpeas divided, rinsed and drained
- 1 lb. kale de-veined, torn into pieces
- sour cream optional, for serving
Ingredients
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Instructions
- In the bowl of the slow cooker, add the onion, celery, carrots, garlic, sweet potato, cilantro, fire-roasted diced tomatoes, lemon juice, cumin, salt, pepper, curry powder, smoked paprika, turmeric, ginger, cinnamon, cayenne pepper, and chicken or vegetable stock. Cover, and cook on low for 8 hours, or on high for 4-6 hours.
- Once finished cooking, add one can of the rinsed and drained chickpeas. Using an emulsion blender (or transferring to a blender), puree about 1/4 to 1/2 of the soup, ensuring about 1/2 of the chunks and texture remain.
- Stir in remaining can of chickpeas and kale. Continue stirring until kale is wilted and bright green, about 3-5 minutes. Season to taste with additional salt.
- Serve hot with a dollop of sour cream, and enjoy!
Recipe Notes
Our wine suggestion: the 2013 Shoofly Pinot Noir. This fruit forward red has notes of warm spice and vanilla -- a great choice to pair with this Moroccan-spiced soup. Cheers!
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