Vegan Chickpea Kale Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (adjust to taste)
• 4 cups vegetable broth
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 bunch kale, stems removed and leaves chopped
• Salt and pepper to taste
• Juice of 1/2 lemon (optional, for added brightness)

Instructions:

1. Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for another 1-2 minutes until fragrant.
2. Add Spices: Stir in ground cumin, ground coriander, smoked paprika, and red pepper flakes. Cook for 1 minute to toast the spices, stirring constantly.
3. Combine Broth and Vegetables: Pour in vegetable broth, diced carrots, and diced celery. Bring to a boil, then reduce heat and simmer for about 10 minutes until the vegetables start to soften.
4. Add Chickpeas and Tomatoes: Stir in the drained and rinsed chickpeas and the diced tomatoes (with their juices). Simmer for another 10 minutes.
5. Add Kale: Add the chopped kale to the pot, stirring until wilted and tender, about 3-5 minutes.
6. Season and Serve: Season with salt and pepper to taste. If desired, squeeze in the juice of half a lemon for added brightness.
7. Serve: Ladle the soup into bowls and serve hot. You can garnish with additional red pepper flakes or a drizzle of olive oil if desired.