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Smoky Garbanzo and Collard Green Soup

Servings 4

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 2 cups finely diced onion
  • 3 cloves garlic peeled and crushed
  • 1 cup finely diced carrot
  • 1/2 tsp ground cumin
  • 1 Tbsp sweet smoked Spanish paprika
  • 2 Tbsp tomato paste
  • 14 oz can San Marzano tomatoes
  • 14 oz can chickpeas including liquid
  • 4 cups vegetable broth
  • 3 cups washed and chopped collard greens
  • 1/4 tsp salt optional

Instructions

  • 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.
  • 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.