In a large pot over medium heat, add olive, heat, add carrot and onion, and cook 4 minutes, stirring occasionally. Add garlic, and cook 1 for minute, stirring constantly as to not brown garlic. Add paprika, salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in vegetable broth, adjust seasoning to taste. Stir in Nature’s Mini Pieces, and chickpeas; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
Stir in kale, cover, and simmer for 10 minutes, or until kale is tender, stirring occasionally. Portion into bowls, top with 2 tablespoons yogurt, and serve with lemon wedges for squeezing. Enjoy!
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Ingredients
Directions
In a large pot over medium heat, add olive, heat, add carrot and onion, and cook 4 minutes, stirring occasionally. Add garlic, and cook 1 for minute, stirring constantly as to not brown garlic. Add paprika, salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in vegetable broth, adjust seasoning to taste. Stir in Nature’s Mini Pieces, and chickpeas; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
Stir in kale, cover, and simmer for 10 minutes, or until kale is tender, stirring occasionally. Portion into bowls, top with 2 tablespoons yogurt, and serve with lemon wedges for squeezing. Enjoy!
