Spicy Chick Pea Soup

INGREDIENTS

• • 1-2 tbsp. olive oil

  • 1 large onion ( or 2 medium onions)

  • one or two carrots

  • 1 sprig of rosemary ( about 2 tbsp.)

  • 3 cloves of garlic

  • 2 bunches of collard greens

  • 2 cans of baby Lima bean, white navy beans, cannellini beans or black eyed peas. (Mix and Match)

  • 2 1/2 quarts of water or stock (12 cups - or more)

  • 1-2 tbsp. olive oil

  • 1 tbsp parsley

    • Spice Mix

  • 1/2 tsp coriander

  • 1 1/2 tsp cumin

  • 1/2 tsp cinnamon

  • 1 tsp cardamom

  • 1 tsp pepper

  • 1 tsp pink salt

INSTRUCTIONS

• • Chop collards into big pieces. Chiffonade the collards, then chop in the opposite direction. Set aside.

  • Diced onions, carrots and lightly chopped rosemary

  • Add oil to the fry pan, and add diced veggies to hot oil and stir until onions are translucent

  • Add spices (except salt and pepper) and chopped garlic to hot mixture and stir for 2-3 seconds. If the mixture starts getting dry add more oil.

  • Add chopped collards to the pot. Stir until collards are limp.

  • Add water (or stock). You can do half water and half stock. Any proportion is good. Drain canned beans and lightly rinse, then add to the soup. Make sure all vegetables are covered with liquid.

  • Add parsley

  • Bring soup to a boil then, reduce heat and simmer for 25 minutes.

  • At this point if I have added only water (no stock) I will add a tablespoon of Maggi chicken stock

  • Taste your soup and add more spices: coriander, cumin, salt or pepper; as desired.