Ingredients:
2 tablespoons olive oil
1 medium yellow or white onion, diced
2 cloves garlic, minced
1 tablespoon finely chopped fresh ginger
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon ground turmeric
1 tablespoon curry powder
2 tablespoons tomato paste
2 carrots, peeled and diced
1 small bulb fennel, cored and thinly sliced
1 14.5 oz can organic diced tomatoes
2 cups low-sodium vegetable stock/broth
1/2 teaspoon salt
1 15 oz can organic chickpeas, or 1 1/2 cups cooked
2 large handfuls greens; spinach, kale, cabbage, etc
Directions:
In a large pot, heat olive oil over medium heat. Add the onion and sauté for 3-5 minutes. Add the garlic, fresh ginger and spices. Sauté until fragrant, about 2-3 minutes. Add the tomato paste and stir. Add the carrots and fennel, then the diced tomatoes and vegetable both. Sprinkle the salt in.
Bring to a boil, cover, and simmer for 15-20 minutes until the carrots and fennel are tender. Add the chickpeas and cook for another 10 minutes. Just before serving add the greens, stir to combine, they will wilt down. Season with additional salt, if needed. Enjoy ☺
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