Chickpea, Farro, and Sweet Potato Soup
This hearty, comforting soup is quick and easy to make, and is perfect to enjoy on a colder fall or winter night.
Servings: 8
Calories: 335kcal
Equipment
- Large saucepan
Ingredients
- 1 tbsp olive oil
- 1 large sweet potato (or 2 medium/small)
- 1 large bunch kale
- ½ white onion, diced
- 1 stalk celery
- 2 carrots diced (or a handful of baby carrots)
- 2 tbsp tomato paste
- 3 cups vegetable broth
- 3 cups water
- 2 tsp cumin
- ½ tsp coriander
- ½ tsp dried oregano
- 1 tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp salt
- 1 cup uncooked farro
- 1 can (15 oz) chickpeas
Instructions
- Begin by cubing the sweet potato into ½ inch pieces and removing the stems from the bunch of kale. Once the kale leaves have been removed from the stems, cut off the bottom of the stems to compost, and dice the rest of the stems to use later . Set aside the leaves of the kale in another bowl and use your hands to tear apart the leaves into smaller pieces. Also, dice the carrots and celery, and if the celery eaves are clean, mince these and add these into the bowl with the kale leaves.
- In a large saucepan over medium-high heat, sauté the sweet potato, kale stems, onion, celery, carrots, and garlic in the oil. Continue cooking everything for about 5 minutes, stirring every half minutes, to allow the veggies to soften.
- Next, add in the tomato paste, and cook this with the vegetables for 1 minute or until it starts to become fragrant. Then, add in the water and vegetable broth, stirring everything to combine. Add in the cumin, coriander, oregano, cayenne, garlic powder, salt, and farro, and bring the mixture up to a boil. Once it has reached a rolling boil, turn down the heat to low and simmer the soup with the lid half on for 30 minutes, stirring at least once through the cooking time.
- After the 30 minutes of simmering, add in the kale leaves, and the drained and rinsed chickpeas. Bring the soup to a boil again and then turn down the heat to simmer it with the lid half on for another 15 minutes. You can check to see if the soup is done by tasting the farro and seeing if it is soft and fully cooked. Then, serve the soup and enjoy! I like to garnish my soup with diced jalapeños, avocado, and maybe a dash of hot sauce, but this soup tastes incredible just on its own!