I keep thinking it’s Friday. What a cruel trick my mind is playing on me. The good news is, I have 3 more power foods to share with you tonight! This should help us coast into the weekend safely.
Oh who am I kidding, WHY IS IT NOT FRIDAY?
…that felt good.
Tonight’s suppa features: chickpeas, greek yogurt and kale. (oh my!)
Chickpeas are wildly famous for their protein and iron. Nice! Greek yogurt, which is loaded with good bacteria (yep, it exists) aids in digestion and boosts the immune system. Score! And lastly, kale – oh how I love thee. Its anti-aging nutrients will have you looking like Gwyneth Paltrow with one serving.
Ok don’t quote me on that.
Soupy Chickpeas with Kale:
What it took for 4: (adapted from Cooking Light)
* 3 medium carrots, chopped
* 1 small onion, chopped
* 3 garlic cloves, minced
* 1 Tbs. smoked paprika
* 1 Tbs. cumin
* ½ tsp. crushed red pepper
* 2 Tbs. extra virgin olive oil
* 3 ½ cups low sodium chicken broth
* 1 cup water
* 2 cans organic chickpeas, drained and rinsed
* 1 head kale, chopped
* ½ cup plain greek yogurt
* lemons wedges
* coarse salt and freshly ground pepper
In a dutch oven, heat the oil over medium-high. Add the carrots and onions and cook for about 5 minutes. Add the garlic and let bloom for a minute. Add the paprika, cumin and crushed red pepper. Toss in a ½ tsp of salt. Stir around and cook about 30 seconds. Add the chicken broth, water and the beans. Bring to a boil, reduce heat and simmer for 20 minutes. Flip through your mail. Lots of junk mail, too? After 20 minutes, add the kale. Cover and simmer 10 more minutes. Give it a quick taste to see if it needs any more salt or pepper.
To serve, ladle in the soupy kale and bean mixture into bowls and dollop with some yogurt. Spritz with lemon. Put your feet up! It’s Frid…oh wait.