Vegan Kale and Chickpea Soup

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Garlic

  Raw

  1 tsp or 3g

• Onions

  Raw

  ¼ cup, sliced or 29g

• Vegetable Broth

  From bouillons. Low sodium

  64 tbsp or 960g

• Kale

  Raw

  4 cup, chopped or 268g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  15 oz or 425g

• Vegetable Broth

  From bouillons. Low sodium

  100g

• Curry powder

  Spices

  ¼ tsp or 0.5g

• Almond milk

  Plain

  1 cup or 240g

Directions

1. Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
2. Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.
3. Recipe by: rgansle (source: https://www.allrecipes.com/recipe/236927/vegan-kale-and-chickpea-soup/)

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