Ingredients
-
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
Directions
-
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.
Cook's Note:
Soy milk can be substituted for almond milk if desired.
Nutrition Facts (per serving)
169 | Calories |
3g | Fat |
31g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 169 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 0g | 1% |
Sodium 741mg | 32% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 6g | 21% |
Total Sugars 6g | |
Protein 7g | 14% |
Vitamin C 84mg | 93% |
Calcium 190mg | 15% |
Iron 3mg | 14% |
Potassium 488mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.