Thursday, March 23, 2017

Spicy Tomato Soup with Kale and Chickpeas

Some weeks are more hectic than others and this week was definitely a crazy one!
At the end of this exhausting week, I needed a really fast and flavorful dinner. Due to my busy schedule this week I did not get much sleep so I am a little under the weather, therefore I was in the mood for soup with a little spice to perk me up.
This soup comes together very quickly with a few simple ingredients.
You can swap out the kale for spinach and the chickpeas for white beans.
Another perk is that this soup is packed with nutrients so you can have a healthy meal in about half an hour.

Spicy Tomato Soup with Kale and Chickpeas 

1 Tbs olive oil
3 cloves garlic, minced
1 1/2 tsp salt divided
1/2 tsp black pepper
1 large onion, diced
1 jalapeño, seeded and diced (leave the seeds in if you want it hotter)
3/4 tsp smoked paprika
1 28 oz. can crushed tomatoes
3 1/2 cups water
1 15 oz. can chickpeas or white beans, drained
4 cups chopped kale, hard stems removed
Shaved parmesan - optional

In a large pot heat the olive oil over medium heat. Add the onions, salt, and pepper and cook for 5 minutes. Add the garlic, jalapeño, and smoked paprika and cook for an additional 5 minutes. Add the crushed tomatoes and water. Pour the water into the tomato can to get every bit out of it. Bring to a boil then reduce the heat, cover, and cook for 10 minutes. Add the chickpeas and kale and cook until the kale wilts into the soup. Taste for seasoning. Serve and top with parmesan if desired.

1 comment:

  1. I don't usually eat spicy foods but this soup was amazing.