Ingredients
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For the soup base:
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2 large onions, chopped
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3 cloves garlic, minced
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1-inch piece fresh ginger, peeled and grated
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2 teaspoons ground cumin
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1 teaspoon paprika
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 can (14.5 oz) diced tomatoes, drained
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1 cup water
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1 can (15 oz) chickpeas, rinsed and drained
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For the collard green leaves:
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1 bunch collard greens (about 1 pound), stemmed and coarsely chopped
Directions
Sub_Title: A Delicious, One-Pot Meal Packed with Protein and Flavor
Description: This easy vegetable soup gets its bold flavor from sukuma wiki (collard greens), tomatoes, and aromatic spices like garlic, ginger, and turmeric. It’s hearty, nourishing, and perfect for any meal!
Ingredients:
For the soup base:
– 2 large onions, chopped
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, peeled and grated
– 2 teaspoons ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14.5 oz) diced tomatoes, drained
– 1 cup water
– 1 can (15 oz) chickpeas, rinsed and drained
For the collard green leaves:
– 1 bunch collard greens (about 1 pound), stemmed and coarsely chopped
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Stir in garlic, ginger, and spice mixture; cook for another minute.
3. Pour in tomato paste and stir to combine. Cook for 2 more minutes.
4. Add tomatoes, water, chickpeas, and sugar; bring to a simmer. Reduce heat to low and let simmer for 10 minutes.
5. Meanwhile, wash and dry the collard green leaves. Remove the thick stems and slice the leaves into thin ribbons using a sharp knife or food processor fitted with a slicing blade. Set aside.
Direction:
Add the collard green ribbons to the pot and simmer for an additional 5 minutes, or until tender. Season with salt and pepper to taste. Serve hot with your favorite whole grain bread or over rice for a complete meal. Enjoy!
Note: If you don’t have access to fresh collard greens, feel free to substitute with other leafy greens such as kale or spinach. Adjust the cooking time accordingly.
Steps
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1
Done
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Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. |
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2
Done
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Stir in garlic, ginger, and spice mixture; cook for another minute. |
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3
Done
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Pour in tomato paste and stir to combine. Cook for 2 more minutes. |
|
4
Done
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Add tomatoes, water, chickpeas, and sugar; bring to a simmer. Reduce heat to low and let simmer for 10 minutes. |
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5
Done
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Meanwhile, wash and dry the collard green leaves. Remove the thick stems and slice the leaves into thin ribbons using a sharp knife or food processor fitted with a slicing blade. Set aside. |
