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Kale & Chickpea Soup


1 large Spanish onion, chopped
2 cloves garlic, minced
Salt & Pepper, to taste
1 medium- sized sweet potato, diced small ( about 2 c.)
1 bunch Kale, stems removed & chopped very fine (will resemble parsley)
3 1/2 tsp. Osem chicken soup powder dissolved in 5c. boiling water to form parve chicken stock
2 Tbsp olive oil
1- (14 or 15 oz.) can chickpeas


  • In a large stock-pot, sauté onions & garlic, salt & pepper in olive oil over medium- high heat (8) until soft & beginning to turn golden.
  • Add sweet potato & sauté a few minutes longer until sweet po- tato is bright orange.
  • Add kale & sauté until beginning to soften
  • Add chicken stock
  • Bring to a boil
  • Cover & simmer 20 minutes or until potatoes are soft
  • Stir in chickpeas & heat through a few more (2-3)minutes
  • Season again with S&P, if necessary

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