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
- 1 small red onion, diced
- 1 large zucchini, diced
- 1 tablespoon minced fresh ginger
- 1 can (28 ounces) whole peeled tomatoes
- 6-8 stalks kale, roughly chopped
- 1 large tomato, chopped
- 2 cups canned chickpeas, rinsed and drained
- 1 teaspoon chili powder
- 3 teaspoons cumin powder
- Heat a medium-sized pot with tall sides over medium-high heat. Add olive oil, onion, zucchini, and ginger. Season to taste with salt.
- Once onion is translucent, add enough water to cover vegetables, canned tomatoes (with juice), kale, tomato, chickpeas, chili, and cumin.
- Bring to a boil. Reduce heat to low, covered, and let simmer for 25 minutes, stirring occasionally.
- Enjoy chunky style as-is, or wait for soup to cool and blend until creamy.