One-Pot Chickpea, Kale, Chicken and Tomato Soup

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Trim, peal, and dice carrot. Halve, peel, and dice half the onion. Peel and mince the garlic. Remove and discard large stems from kale.

Step 2

Pat chicken dry to paper towel. Heat a large drizzle of oil in a skillet over medium high heat. Add chicken and season with salt and pepper. Cook, stirring frequently until browned. Transfer to plate.

Step 3

Heat large drizzle of olive oil in a large pot over medium-high heat. Add carrot and diced onion, cook, stirring occasionally until softened, 5-6 minutes.

Step 4

Add drizzle of olive oil, then stir in garlic, tuscan heat spice, and half the garlic powder. Cook until fragrant, 30 seconds.

Step 5

Stir chickpeas and their liquid, crushed tomatoes, veggie stock concentrate packet, mushroom concentrate packet, 3 1/2 cups water, and a big pinch of salt into the pot with veggies.

Step 6

Bring to a boil, then reduce to a low simmer, cook, uncovered, until carrot is softened, 13-15 minutes.

Step 7

Once carrot is softened, stir in couscous, chicken and kale. Cover pot and cook until couscous is tender and kale is wilted, 7-9 minutes.

Step 8

Uncover and stir in half the parmesan. Taste and season generously with salt and pepper. Turn off heat.

Step 9

Garnish with remaining parmesan.