Harissa, Chickpea & Kale Soup
Recipe: #33287
September 08, 2019
Categories: Beans, Chickpeas/Garbanzo, Kale 5-Minute Prep, No Eggs, Canned Tomatoes, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (236.4 g)
- Calories 92.2
- Total Fat - 2.9 g
- Saturated Fat - 0.4 g
- Cholesterol - 17 mg
- Sodium - 26.1 mg
- Total Carbohydrate - 14.2 g
- Dietary Fiber - 4.2 g
- Sugars - 5.9 g
- Protein - 5.8 g
- Calcium - 124.3 mg
- Iron - 2.7 mg
- Vitamin C - 56.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the harissa, tomatoes, paprika and stock in a medium saucepan over medium heat and bring to a simmer.
Step 2
Remove from the heat and, using a hand held stick blender, carefully blend the soup until smooth.
Step 3
Return to medium heat, add the chickpeas, kale, salt and pepper and cook for 1 minute or until the kale is wilted.
Step 4
Divide between 4 serving bowls and top with yoghurt and mint leaves to serve.
Tips
No special items needed.
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