2cans(15-ounce 400g cans) chickpeasrinsed and drained
2tablespoonstomato purée/paste
2cups150grams kaleroughly chopped
¼teaspoonblack pepper
Zest and juice ½ lemon
To serve (optional)
Handful cilantro/coriander
Flatbread
Instructions
Heat the oil in a soup pot over a medium/low heat, then add the onion and fry for 8 minutes until soft but not browned. Add the garlic, cumin, cinnamon and ginger and cook for a further minute.
Add the stock, tomatoes, chickpeas and tomato paste, stir well and increase the heat to bring to the boil. Reduce the heat and simmer for 10 minutes.
Season with the pepper to taste, and stir in the kale and cook for a further 2 minutes. Stir in the lemon zest and juice.