Now that the weather is turning chilly, hearty and filling meals are on the menu. Fall is the perfect time for this super hearty and healthy stew. This soup has a Moroccan feel and is very satisfying. I love that it’s both vegan and gluten-free, but still full of fantastic flavor. This soup is super packed with vitamins, minerals and protein along with very little fat, making it an almost guilt-free pleasure.
You can enjoy this soup as a meal in itself or as hearty appetizer for your dinner. I hope you enjoy this tasty and healthy Foodgasmic soup as much as I do.
Kale and Garbanzo Bean Stew
Vegan • Gluten- Free
1 medium onion, julienned (about 1 ½ cups)
4 Tablespoons olive oil (use roasted garlic olive oil if you have some)
½ teaspoon red pepper flakes
8 cups kale, cleaned, de-stemmed and thinly chopped.
4 cups cooked garbanzo beans (you can use canned as well)
3 cups canned whole tomatoes
5 cloves of roasted garlic
3 cups vegetable broth, divided
1 ½ teas lemon zest (about 1 lemon)
2 teaspoons fresh squeezed lemon juice (about 1 lemon)
1-2 teaspoons kosher salt (season throughout the cooking process)
1 teaspoon fresh cracked pepper
In large pot, sauté the onion and red pepper flakes in the olive oil over a medium high heat till the onions are soft and translucent (about 2-3 minutes).
Add the kale to the pot, 2 cups of the vegetable broth, the roasted garlic and the lemon zest. Let it cook down for 8-10 minutes, covered and stirring occasionally over medium heat.
Then add in garbanzo beans, tomatoes and 1 cup more the vegetable stock. Season with salt and pepper. Let simmer over medium low heat for about 8-10 minutes. Stir in lemon juice and adjust the seasonings if needed. Serve hot in bowls and enjoy.