Smoky Garbanzo and Collard Green Soup
Servings
4
Servings
4
Ingredients
  • 2 Tbsp extra-virgin olive oil
  • 2cups finely diced onion
  • 3cloves garlicpeeled and crushed
  • 1cup finely diced carrot
  • 1/2tsp ground cumin
  • 1 Tbsp sweet smoked Spanish paprika
  • 2 Tbsp tomato paste
  • 14oz can San Marzano tomatoes
  • 14oz can chickpeasincluding liquid
  • 4cups vegetable broth
  • 3cups washed and chopped collard greens
  • 1/4tsp saltoptional
Instructions
  1. In large saucepan, sauté onion and garlic in olive oil on medium-high heat for about 3 minutes, or until onions appear translucent. Reduce heat to medium, add carrots, and sauté for a further 2 minutes. Add cumin and smoked paprika and cook, stirring frequently, for 1 minute. Add tomato paste and continue to stir, over medium heat, for a further 2 minutes. Pass tomatoes through sieve or food mill; add with chickpeas and vegetable broth. Lay collard greens on top.
  2. Cover and bring to boil on high heat. Reduce heat to simmer and keep partially covered for 10 minutes. Stir soup, continue to simmer, uncovered, for a further 10 to 20 minutes, until both greens and chickpeas are tender. Season with salt, if desired.