Curry coconut kale and chickpea soup


For 2-3 Servings:

1 Tbs olive oil
2 cloves garlic, minced (use a small onion, if garlic is not available and add garlic powder later)
2 whole carrots, diced
2 cups vegetable broth, or 1 Tbs buillon in water
1 Tbs curry powder
1 tsp garam masala
1/2 can of coconut milk
1 1/2 cups of garbanzo beans (chickpeas), soaked overnight, rinsed and cooked
4-5 cups of chopped kale, baby kale or chard.
salt and pepper to taste

1/2 tsp chili powder or 1/2 fresh minced hot chili pepper
1 Tbs fresh minced ginger
1/2 tsp garlic powder

Heat olive oil, add garlic and saute until brown, add carrots, (if you have ginger and chili or chili flakes or even fresh chili), and cook for 5 minutes. Then add broth and cook for 10 more minutes. Add garbanzo beans, coconut milk, curry and masala and the chopped greens and salt (and garlic powder) to taste. Cook for another 6-10 minutes until the greens are wilted. Cool down for some minutes and serve warm. ©

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