Moroccan Soup with Kale and Chickpeas

Serves: 6 Save

Ingredients (15)

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion , chopped
  • 2 garlic cloves , minced
  • 1 teaspoon saffron threads
  • 2 cinnamon sticks
  • 2 teaspoons ground coriander
  • 3 teaspoon ground cumin
  • 1 28- ounce can diced fire-roasted tomatoes in their juice
  • 5 cups vegetable broth
  • 4 cups butternut squash , peeled and cut into 1/2 inch pieces
  • 2 cups russet potato , peeled and cut into 1/2 inch pieces
  • 1 1/2 teaspoons kosher salt
  • 2 15- ounce cans garbanzo beans , drained
  • 4 cups chopped kale , stems removed
  • 1/2 cup chopped fresh cilantro

Directions

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