Chickpea and Tomato Soup

By jennKI

Ingredients

• 2 small carrots, diced
• 1 medium onion, finely diced
• 1 organic celery stalk, diced
• 1 28-ounce (798 g) can diced tomatoes, no salt
• 1 15-ounce (425 g) can chick peas (no or low salt), drained
• 3 cups (750 mL) water
• 1 cup (140 g) acorn or butternut squash, peeled and diced
• 1 cup (198 g) cooked lentils or canned
• 1/2 cup (72 g) currants
• 4 tablespoons Dr. Fuhrman's VegiZest
• 2 teaspoons chopped fresh parsley
• 2 teaspoons chopped fresh cilantro
• 1 teaspoon Bragg Liquid Aminos
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 7 ounces (200 g) organic baby spinach (1 bag) or 1 bunch kale, de-stemmed and chopped
• 1/2 teaspoon each of chopped fresh parsley and cilantro, for garnish

Details

Servings 3
Adapted from eatrightamerica.com

Preparation

Step 1

Place all ingredients, except spinach or kale, and herbs for garnish, in a crock pot. Cook on high for 4 hours. Add the spinach or kale to wilt during the last 1/2 hour. Stir when done and garnish with parsley and cilantro.

If you'd prefer, this may be done on the stove by placing all ingredients, except for spinach or kale, and the herbs for garnish, in a soup pot and simmering, covered, for 30 minutes. Stir in spinach or kale during the last 5 minutes to wilt.

Note: If you would like the kale to be softer, add it along with rest of ingredients.