I try to look for ways to get a variety of vegetables, like leeks and kale, into my family’s diet. I have found the easiest way to do this is, is with soups. To make the soup more of a meal, I add quinoa. Pasta is also another great option. So I am not mad at anyone who wants to substitute the quinoa with a little pasta.
INGREDIENTS
- 2 cans Chickpea (13 oz. can of Garbanzo Beans)
- 32 0z vegetable broth (16 oz. for quinoa, 16 oz. for soup.)
- 1 cup quinoa
- 1 bunch kale chopped
- 2 small leeks sliced
- 2 tomatoes chopped
- 4 celery stalks sliced
- 1/2 bunch Italian parsley chopped
- 4 carrots sliced
- 4 cloves of garlic minced
- Italian seasoning
- black pepper
- salt
EQUIPMENT
- Measuring spoons
- Measuring Cup
- Large sauce pan
- 2 medium bowl
- Colander
- Knife
- Cutting board
Cooking Directions
- 1. Preheat oven to 450°F.
- 2. While oven is heating, make quinoa according to package instructions.
- 3. While quinoa is cooking. Rinsed and pat-dried chickpeas. Then place them in large bowl. Drizzle a little olive oil to coat chickpeas. Mix in 2 teaspoons of Italian seasoning, salt and pepper to taste.
- 4. Place seasoned chickpeas on a baking sheet and spread out evenly. Then roast for 15-20 minutes until chickpeas are slightly crispy.
- 5. Place carrots, leeks, and celery in a medium bowl and drizzle a little olive oil to coat. Then add 1/4 teaspoons Italian seasoning, salt and pepper to taste, and mix together.
- 6. Heat a sauce pan to medium heat, and place vegetable mixture and sauté for 5 mins. stirring occasionally.
- 7. Add add in tomatoes, garlic and 16 oz. vegetable broth, and allow to simmer for 10 mins.
- 8. Add in cooked quinoa and chopped kale. Allowing the quinoa to warm up and the kale to cook down.
- 9. Serve and top with roasted chickpeas, and Italian parsley. Enjoy!
