Hearty Quinoa Soup

Chickpeas, Kale & Middle Eastern Spices.

Ingredients:

1 Onion, diced

1 Cup Celery, diced

1 Cup Carrot, diced

3 Garlic Cloves, minced

2 tsp. Paprika

1 1/5 tsp. Ground Cumin

1 tsp. Aleppo Pepper

1 tsp. Ground Turmeric

1 tsp. Ground Coriander

28 Oz. Tomatoes, diced

15 Oz. Chickpeas

1 bu. Kale, chopped

1 Cup Quinoa

6 Cups Vegetable Stock

Salt & Pepper, to taste

1-2 Tbsp. Lemon Juice

Method:

Saute onions, celery and carrots in a soup pot over medium heat in a little oil. I like to sprinkle with a little salt and pepper at this point to start working in the flavor. When the vegetables have softened, add garlic and cook a minute. Next, add spices and cook another minute or two, stirring often. Then add the tomatoes, chickpeas, kale, quinoa and vegetable stock. Bring the ingredients up to a boil and reduce to a low simmer. Cover the pot and cook for about an hour or until the quinoa and kale are cooked though and tender. Season with salt and pepper to taste and add some lemon juice, if desired to brighten it up. I like to serve with Turkish Flat Bread. I hope you enjoy!