Ingredients (Scaling)
- fluid ounces cumin
- fluid ounces olive oil
- onion(s), chopped
- garlic clove(s), minced
- fluid ounces oregano
- fluid ounces ground black pepper
- carrot(s), sliced
- tomato(es), diced
- fluid ounces water
- net weight ounces canned low-sodium chickpeas, drained and rinsed
- fluid ounces barley
- low-sodium chicken bouillon cube(s)
- fluid ounces kale, torn
Instructions
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Toast the cumin in a pot over medium heat for 1 minute, stirring. Add olive oil and let it get hot.
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Add onion, garlic, oregano, and black pepper. Cook until the onion and garlic become translucent, about 2-3 minutes.
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Add carrots and tomatoes and cook until they begin to get soft, about 5 minutes.
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Add water, chickpeas, barley, and bouillon cubes. Bring to a boil then reduce to simmer. Let simmer 20-25 minutes until barley is tender.
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Add kale during the last 5-10 minutes of cooking. Kale should wilt during this time.
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Serve hot.
Kale, Chickpea, and Barley Soup