One-Pot Vegan Chickpea Soup

midwestfoodieblog.com

Candice Clary

3 tablespoons olive oil

1 yellow onion, diced

1 cup sliced carrot

1 cup sliced celery

6 cloves garlic, thinly sliced

2 teaspoons ginger paste

1 tablespoon curry powder

1 teaspoon cumin

¼ teaspoon turmeric

2 tablespoons flour

2 (15 oz.) cans chickpeas, drained

1.5 pounds baby red potatoes, roughly chopped

1 cup split red lentils

1 (13.5 oz.) coconut milk

32 oz. vegetable stock

½ cup water (or more stock)

2 bay leaves

3 cups chopped kale

1 tablespoons lime juice

Kosher salt

fresh cracked pepper

fresh chopped cilantro/parsley for garnish

Directions at midwestfoodieblog.com

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