Moroccan Soup with Kale and Chickpeas

• Vegan
• Gluten free

• Produce

  • 4 cups Butternut squash
  • 1/2 cup Cilantro, fresh
  • 2 tsp Coriander, ground
  • 2 15-ounce cans Garbanzo beans
  • 2 Garlic cloves
  • 4 cups Kale
  • 1 Onion, medium
  • 2 cups Russet potato
  • 1 28-ounce can Tomatoes in their, fire-roasted juice

• Canned Goods

  • 5 cups Vegetable broth

• Baking & Spices

  • 2 Cinnamon sticks
  • 1 1/2 tsp Kosher salt
  • 1 tsp Saffron threads

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 3 tsp Cumin, ground

Found on foodiecrush.com

Ingredients

• 1 tablespoon 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 ½ inch pieces
• 2 cups russet potato, peeled and cut into ½ inch pieces
• 1½ teaspoons kosher salt
• 2 15-ounce cans garbanzo beans, drained
• 4 cups chopped kale, stems removed
• ½ cup chopped fresh cilantro

Directions

• Heat the oil in a large, heavy bottomed pot over medium heat. Add the onion and garlic and sauté for about 5 minutes or until tender. Stir in the saffron, cinnamon sticks, coriander and ground cumin and cook for 2-3 minutes until the spices are fragrant.
• Add the diced tomatoes and their juice, chicken broth, butternut squash and potato and bring to a boil. Season with kosher salt. Reduce the heat to a simmer and cook for about 30 minutes or until the squash and potatoes are fork tender.
• Stir in the garbanzo beans and chopped kale and simmer for 5 minutes or until chickpeas are warmed through and the kale starts to wilt. Garnish with cilantro leaves and serve.