Ingredients
4
4 servings
- •cooking spray
- •1 teaspoon minced garlic
- •¼ cup minced onion
- •1 quart vegetable broth, divided
- •4 cups chopped kale leaves
- •1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- •1 cube vegetable bouillon (such as Edward and Sons® Gluten-free)
- •¼ teaspoon curry powder
- •1 cup almond milk
Instructions
- Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
- Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.
Nutritional Facts
Per 4 servings
- Calories: 169
- Carbohydrate: 31g
- Fat: 3g
- Fiber: 6g
- Protein: 7g
- Sugar: 6g
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