So, in an attempt to warm my body, soul, and house, I made soup last night. This quick and easy soup is lovely and warming, but also light. I figure with the eating bonanza that is Thanksgiving coming up, it probably wouldn't kill me to eat light for a few days.
I had planned, a while back, to make this CrockPot Greek Chicken and Chickpea Soup, from the ever wonderful and lovely Kalyn's Kitchen, but since I don't cook meat very often, with extra chickpeas. Then, as I was getting the ingredients together last night, I realized that I didn't have around half of them. So this is more of an adaptation.
You will need:
2 Cans of Chickpeas, rinsed
1 28 Oz Can Crushed Tomatoes
3 Cups Vegetable Stock
2 Cups Water
1/2 Big Bag of Kale (I used about 4 giant handfuls, so maybe 3-4 cups?)
1 Teaspoon Dried Oregano
1 Teaspoon Dried Parsley
1 Teaspoon Dried Marjoram
1 Clove Garlic, Pressed
Salt and Pepper
As with many soup recipes, this isn't overly technical or complicated. Basically, you just put everything in the pot and let it come up to a boil.
I started with the chickpeas, then added the tomatoes broth, and spices. After a few stirs, I added in the kale. It seemed to be a little too thick for my liking, so I added a few cups of water. The amount of water you add is completely a matter of personal preference; I like soups like this to be more on the brothy/watery side, so I added a bit more.
Then, just put the lid on and let it come up to a boil. I'd say it took about 30 minutes.