Photo: Cala
Curried Chickpea and Kale Soup
10 ingredients
5 min + 10 min
4
openrecipes
So easy! Rich and creamy (but no cream), and ready in 15 minutes.
Estimated Nutrition (whole recipe, rough)
585
Calories
15g
Protein
31g
Fat
71g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Kale | 1 cup chopped (67g) | 33 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cans (15 Oz. Size) Chickpeas (or Garbanzo Beans), Drained And Rinsed
- 2 cups Vegetable Broth, Low Sodium
- 2 cups Fresh Kale Leaves, Tough Stems Removed And Torn Into Pieces
- 2 cloves Garlic
- 1-¾ cup Coconut Milk, Lite Or Reduced Fat
- 1 Tablespoon Curry Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Honey
- ½ teaspoons Sea Salt
- ¼ teaspoons Fresh Ground Pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes