Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 2 medium carrots, peeled and sliced
- 1 sweet potato, peeled and cubed
- 2 cups kale or spinach, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups vegetable or chicken broth
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili flakes (optional for heat)
- 1 tablespoon lemon juice
- Salt to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened and translucent.
- Add the minced garlic and grated ginger to the pot. Stir well and cook for another minute until fragrant.
- Add the sliced carrots and cubed sweet potato to the pot. Stir everything together for 2-3 minutes.
- Sprinkle in the turmeric, cumin, coriander, and black pepper. Stir to coat the vegetables in the spices, cooking for another 1-2 minutes to bring out the flavors.
- Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for about 20-25 minutes, or until the vegetables are tender.
- Add the kale (or spinach) and chickpeas to the pot. Let the soup simmer for an additional 5-7 minutes, allowing the greens to wilt and the chickpeas to heat through.
- Stir in the lemon juice and season with salt to taste. If you like a little heat, add chili flakes.
- Remove from heat and serve hot, garnished with fresh cilantro or parsley, if desired.