Enjoy this delicious, hearty soup—a pretty yellow color, thanks to the turmeric—any time you're in the mood for a comforting bowl of wellness. If you prefer to cook the chickpeas from scratch, you can shorten the soaking period by boiling them (in enough water to cover by several inches) for 5 minutes, and then letting them stand in the pot for an hour.
2 tbsp olive oil
1 yellow onion, chopped
1 sweet potato, skin on, diced into penny-sized pieces
1 red bell pepper, chopped
1 jalapeño (optional,) seeded and minced
2 tsp ground turmeric (use 1 tbsp of curry powder if not available)
1 1/2 tsp dried basil
1 tsp paprika
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1 tbsp soy sauce or Bragg’s Liquid Aminos
1 can (15 oz) no- or low-salt diced tomatoes with juices
5 cups vegetable broth
1 cup small pasta
1 1/2 cups cooked chickpeas or 1 can (15 oz) drained and rinsed
2 cups chopped kale
2 tbsp lemon juice
Salt and pepper
Yields 4–6 servings
