Who’s down to try this spicy chickpea curry for lunch or dinner? Loaded with some potatoes, kale and spice to booth. There is something very fulfilling about a meal you can whip up in 30 minutes and get the family happily fed in little to no time. Nutritious, delicious and probably the best leftovers for your next day soup and sandwich brunch. You see the yogurt swirl on top? Yea, It was that or hyperventilate throughout dinner because I was a little too heavy handed on the dried ghost pepper.
Our friends down in Omaha have a nice little garden and I was elated when they sent me this little jar of ground dehydrated ghost pepper. Lets just say the jar also came with warnings!!! Caution! This will burn your tongue off. It does have a sweet aroma and you definitely won’t need much at all to spice up a pot of soup. To put things into perspective, they are about 10 times hotter than habaneros. Got it? Okay, so feel free to use some chili flakes to spice up your soup because apparently I wasn’t thinking straight when I decided to use as much as I did with this recipe.
Adding Kale and other leafy greens to soups does not only make for a more colorful plate but another way to incorporate greens in my meals. Fell free to toss in a handful of kale during the last few minutes of any soup you’re making. It might seem like an after thought but trust me ( maybe?) when I say it adds to the flavor, texture and of course nutritional content.
Can it get anymore wholesome?
Oh yes! Those Idaho potatoes are not for hash browns only. Cut them up and throw them in.
This soup was definitely the way to go when I wanted a quick lunch and I hope it is for you too.