It’s a winter weekend, and there is no better smell than some soul food bubbling away on the stove. This warming soup delivers a hefty dose of plant-based protein and is so simple that it leaves most of your weekend to do things other than cooking. I like Tuscan kale (cavolo nero) for this dish, but you can make do with other varieties.
In a large saucepan, heat the olive oil on a medium heat, then add onion and garlic. Cook until translucent, then add pumpkin and continue to cook for five minutes.
Pour in the stock and tomatoes, and simmer for another five minutes or until pumpkin has begun to soften.
Add the kale, chickpeas, chilli flakes, sea salt, and pepper. Leave to simmer for 10-15 minutes or until the pumpkin is cooked through but not falling apart, and the kale has softened.
Serve with torn basil leaves on top.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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