One of the things I love the most about the Digest Diet are the recipes. They are based on real food, and are bursting with flavors — at least the ones I’ve tried so far.
Last night I made the kale and chickpea soup. It calls for three cups chicken broth, but I substituted my favorite vegetarian broth. I was a little leery of the chickpeas, because until I started eating hummus about two years ago, I hated them. My mom would always want to put them in soups or salads, and I would always give her a hard time. When she hears that I really enjoyed this soup, I know I ‘m going to get a “told you so” type of comment.
For me, getting all the ingredients and the actual preparations are just as important as what it taste likes, because I love cooking. With this recipe, it helped that I have four giant kale plants in my backyard.
The ingredients in this recipe are so simple: Kale, chickpeas, broth, garlic, crushed red pepper and ground black pepper. And, ironically just writing that list, I totally forgot to add the red wine vinegar! When you serve the soup, you also top it with feta. Yummy!
What do you think of chickpeas?