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Ingredients:
❖ 1 head onion
❖ 1 tbs. butter
❖ 1 tbs. olive oil
❖ 2 cloves garlic diced
❖ 1 tbs. pepper paste
❖ 1 tbs. tomato paste
❖ 4 potatoes (cut into cubes)
❖ ½ tsp. chili sauce or ¼ tsp. pepper flax
❖ 1 tbs. dried mint
❖ ¼ tsp. black pepper
❖ ½ tsp. turmeric
❖ 2 cans of chickpeas
❖ 1 gallon (16 cups) boiling water
❖ 1 bunch kale
❖ 1 bunch chrysanthemum vegetable (mandak)
❖ 1 bunch Swiss chard
❖ 1 tbs. salt
Note:
Chickpeas bought in cans are the easy way to do this, but if you have some extra time I strongly recommend you try to make your own. It tastes better than canned and it’s very fresh.
Preparation:
First, the night before wet the chickpeas in a pot of water.
The next day throw away the water and put fresh (1 gallon) water and let cook.
Let that cook for 4 hours, while cooking take out the white stuff that comes out.
After 4 hours you know it’s done when you can pick a chickpea up and press on it and it comes out very soft.
Then sauté the diced onion and garlic with the butter and olive oil.
Then put in the pepper paste, tomato paste, and the dried mint.
Put the chickpeas, potatoes, chili sauce or pepper flax, the turmeric, and the ¼ tsp. black pepper into the pot with the boiling water and let cook until the potatoes are tender and the soup itself is boiling hot.
After the soup is cooked you can go ahead and add the chopped greens: kale, chrysanthemum vegetable (mandak), and Swiss chard all in with the 1 tbs. salt and stir.
Let that cook for an additional 20 minutes and later, enjoy!
