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Ingredients
US|METRIC
4 SERVINGS
- 15 oz. chickpeas (rinsed and drained)
- 1 qt. vegetable stock
- 1 cup crushed tomatoes (fire-roasted, save the rest of the can for another use, UPDATE: I used the rest in my Tortilla Soup recipe now posted here)
- 3 garlic cloves (chopped)
- olive oil
- sherry vinegar
- salt
- pepper
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. chili flakes
- 1 bunch curly kale (stripped and torn)
- 2 oz. fresh spinach
- 1 head savoy cabbage (sliced)
- carrot (1 lg., sliced)
- celery rib (1 lg., sliced)
- 1/2 onion (diced)
- Parmesan (or vegan parmesan or nutritional yeast for garnish, optional)
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