Ingredients

2 tablespoons olive oil 2 cloves garlic 1 teaspoon freshly grated ginger 1 onion 1 tablespoon curry spice 1 tablespoon smoked paprika Pinch of hot red pepper flakes 425gm grilled tomatoes, diced 2 sweet potatoes 425 grams chickpeas 4 cups vegetable broth ΒΌ pound shredded kale How to prepare Cut the onions into cubes, mash the garlic and grate the ginger. Put them in a large saucepan with olive oil and stir over a medium heat until the onions are soft. Add the curry, paprika and chili flakes and stir for 2 minutes, meanwhile, peel the tomatoes and cut them into cubes. Add the potatoes, tomatoes and chickpeas to the pot and stir, then add the vegetable broth and stir until all the ingredients are well mixed. Cover the pot and leave the ingredients on medium to high heat until the broth boils, then reduce the heat and leave the ingredients on low heat for 45 minutes, stirring occasionally. Then we stir the soup and mash the potatoes with the end of the pot so that the soup becomes thick, then add the cabbage and stir until it is cooked, add salt to taste and serve the soup hot with bread.

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