Ingredients:
- 1 lb chickpeas, cooked and drained
- 1/4 cup onion, chopped
- 2 tbsp olive oil
- 2 small carrots, peeled and chopped
- 1 whole star anise
- 1 tsp ginger powder
- 1 tsp cumin powder
- 2 small bay leaves
- 1/2 tsp cinnamon powder
- pinch of saffron (or turmeric powder)
- 1/2 tsp salt
- 3 cups vegetable broth
- 1/2 tsp red pepper flakes (optional)
- 2 big handfuls of fresh kale, chopped
Directions:
- Heat a huge pot on medium. Once heated, add olive oil.
- Throw in chopped onions and carrots. Cook until tender, which would take about 5 minutes.
- Add star anise, ginger, cumin + cinnamon powder, bay leaves and saffron. Cook for a minute just to develop flavors from all spices.
- Add cooked and drained chickpeas with salt and vegetable broth. Stir and bring to a gentle simmer. Cover and simmer on low for 15 minutes.
- Discard whole star anise and bay leaves from broth. Add handfuls of fresh chopped kale. Stir and allow kale to wilt for 5 minutes on simmer before serving.
- Optional: add red pepper flakes if you need a “zing” 😉
And just for your info — this soup was consumed days ago. Not today, because we are fasting. I just had to put it out there because some of you may question us later 😉
While we would be in LA for 2 weeks, we would be visiting San Francisco next weekend as well. If you (LA & SFO peeps) want to meet up for eats or coffee, send me an email and I’ll organize something 🙂
Were you pranked during Halloween, or are you one of those people who enjoys pranking the eff out of people?