
Moroccan Soup with Kale and Chickpeas
Ingredients (15)
- 1 tablespoon extra virgin olive oil
- 1 medium onion , chopped
- 2 garlic cloves , minced
- 1 teaspoon saffron threads
- 2 cinnamon sticks
- 2 teaspoons ground coriander
- 3 teaspoon ground cumin
- 1 28- ounce can diced fire-roasted tomatoes in their juice
- 5 cups vegetable broth
- 4 cups butternut squash , peeled and cut into 1/2 inch pieces
- 2 cups russet potato , peeled and cut into 1/2 inch pieces
- 1 1/2 teaspoons kosher salt
- 2 15- ounce cans garbanzo beans , drained
- 4 cups chopped kale , stems removed
- 1/2 cup chopped fresh cilantro
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Directions
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