SSF Dinosaur Kale – North African Chickpea and Kale Soup

I’ve rejoined Liberty Heights SSF (similar to a CSA). I signed up for the 1/2 vegetarian bag. Each week I go pick up a bag of vegetables, fruit, and one other fun item. This week’s bag contained: dinosaur kale, red cabbage, shallots (a zillion shallots), baby red beets, oranges, and locally made gouda.

With the red cabbage and some shallots, I made a red cabbage and butternut squash galette with gruyere. I wasn’t too fond of this one. The idea was great, so I might tweak this idea a bit and post back in a few weeks with a version that I like.

The baby red beets were simply roasted whole in a foil packet, peeled, and eaten as a side dish.

With the dino Kale and some more of the shallots (instead of onions), I made a North African Chickpea and Kale Soup. My original idea for the kale this week was to make a kale, white bean, and garlic soup with some toasty croutons. When I came across this recipe, my husband voted that we make it. I wasn’t too sure about the idea but it came out great and it went into my ‘keeper’ pile. The saffron is (in my opinion) not optional and it really makes the dish.

I didn’t take a picture, so you’ll have to click on the link above and look at Susan’s pictures. This soup was great and you should make it the next time you find yourself with a bunch of kale on your hands or if you are having a kale craving.


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