This hearty tomato soup has great Middle Eastern textures and flavors. It packs some serious punch (as well as a host of nutritional benefits) with fresh ginger, chickpeas, cumin, and chili powder. Make this on a Sunday, and then heat it up throughout the week whenever you crave something light but still warm and filling.


  • 1 tablespoon olive oil
  • 1small red onion, diced
  • 1large zucchini, diced
  • 1 tablespoon minced fresh ginger
  • Salt
  • Water
  • 1 can (28 ounces) whole peeled tomatoes
  • 6-8 stalks kale, roughly chopped
  • 1large tomato, chopped
  • 2 cups canned chickpeas, rinsed and drained
  • 1 teaspoon chili powder
  • 3 teaspoons cumin powder


  1. Heat a medium-sized pot with tall sides over medium-high heat. Add olive oil, onion, zucchini, and ginger. Season to taste with salt.
  2. Once onion is translucent, add enough water to cover vegetables, canned tomatoes (with juice), kale, tomato, chickpeas, chili, and cumin.
  3. Bring to a boil. Reduce heat to low, covered, and let simmer for 25 minutes, stirring occasionally.
  4. Enjoy chunky style as-is, or wait for soup to cool and blend until creamy.