Moroccan chickpea and kale soup

Method:

In a large saucepan, heat oil, add onion and carrot, and cook over medium-high heat until the onion begins to brown, about five minutes. Add garlic and cook for a further minute. Add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute. Add the chickpeas and stir to coat them with the spices. Pour in the vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes. Add the chopped kale and stir. If necessary, add extra water to cover the kale and cook until it is tender, about 15 to 20 minutes. Add salt to taste and serve.

Ingredients:

1 Tbsp oil

1 large onion (chopped)

2 carrots (diced) or 1 cup frozen carrots

4 garlic cloves (minced)

1 1/2 tsp ground cumin

1/2 tsp paprika

1/4 tsp chilli powder

1/4 tsp allspice

1/2 tsp ground ginger

Pinch saffron, lightly crushed

2 bay leaves

1 cinnamon stick

1 can chickpeas

8 cups vegetable broth

1 large bunch kale (chopped, stalk removed) or 1 cup frozen spinach

2 cups water

Salt and pepper (to taste)