Chickpea and Kale Soup Recipe With high in Protein,Fiber,Iron,And Phosphorus

Serves 4 / Prep time: 20 minutes / Cook time: 40 minutes

NUT-FREE

Chickpeas, also known as garbanzo beans, are high in protein, fiber, iron, and phosphorus. This hearty legume is not considered a migraine trigger.

• 1 tablespoon coconut oil
• 3 scallions, chopped
• 2 celery stalks, sliced
• 4 cups Simple Chicken Stock (here)
• 1½ cups chickpeas, rinsed and thoroughly drained
• 1 carrot, peeled and diced
• 1 sweet potato, peeled and diced
• 1 bay leaf
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 cups loosely packed shredded kale leaves
• Sea salt
• Freshly ground black pepper

1.In a large stockpot over medium-high heat, heat the coconut oil.

2.Sauté the scallions and celery until tender, about 4 minutes.

3.Add the Simple Chicken Stock, chickpeas, carrot, sweet potato, bay leaf, cumin, and coriander. Bring the soup to a boil. Reduce the heat to low, and simmer until the vegetables and the chickpeas are tender, 25 to 30 minutes.

4.Take out the bay leaf, and stir in the kale. Simmer until the kale is wilted, about 4 minutes.

5.Season with salt and pepper, and serve.

Allergy Adjustment: The chicken stock in this colorful soup can be replaced with vegetable stock if you want a vegan or vegetarian dish. Use either homemade stock or a product that does not contain a great deal of additives.

PER SERVING Calories: 205; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 0mg; Total Carbohydrates: 28g; Fiber: 6g; Protein: 9g