Okay, I made up the North African part. This seasoning combination is of my own devising, but it conjures up images of Morocco, Tunisia, and Egypt in my imagination. If you can get saffron, please use it. It offers a unique flavor that there’s just no substitute for.
3cupscooked chickpeasor 2 cans, drained and rinsed
8cupsvegetable brothor water plus bouillon
1large bunch kaleat least 8 cups, thick center ribs removed discarded, leaves chopped
about 2 cups water
salt to taste
Heat a large saucepan or Dutch oven. Add the onion and carrot and cook over medium-high heat until the onion begins to brown (about 5 minutes). Add the garlic and cook for 1 more minute. Add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute. Add the chickpeas and stir to coat them with the spices. Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.
Add the chopped kale and stir. If necessary add water to cover the kale and cook until it is tender, about 10-25 minutes, depending on how cooked you like your kale. Check frequently to see if it is becoming dry and add water as needed. Add salt to taste and serve.
For a delicious one-pot meal, add a half cup of uncooked quinoa with the vegetable stock.Under the new Weight Watcher’s Purple and Blue plans, this soup has zero smart points, as long as you use a low-calorie broth. If you add the optional quinoa, it’s 2 smart points per serving on the Blue plan.