Kale Tomato Soup with Chickpeas and Cumin Rice

Ingredients

• 3 tablespoons ginger, minced
• 1/4 cup olive oil
• 2 shallots, diced
• 1 zucchini, diced
• 2 cups water
• One ounce 28-ounce can whole peeled tomatos
• 1 bunch curly kale, stalks trimmed
• 2 tomatoes, diced
• 1 1/2 ounces canned chickpeas, preferably low sodium
• 2 tablespoons ground cumin
• 2 tablespoons chili powder

Directions

Combine the ginger, olive oil, shallots, and zucchini in a pot. Sauté the ingredients together for 5 minutes. Add the water, can of tomatoes, ¾ of the bunch of kale, 1 tomato, can of chickpeas, cumin and chilli powder. Bring to a boil and then simmer for 20 minutes.

Using an immersion blender (or transfering the soup to a blender in batches), mix the soup until fully blended. Mince the final ¼ of the kale and put into the pot with the second tomato. Simmer for an additional 5 minutes and then serve hot. 

Zucchini with Corn and Cilantro

Ingredients

• 1 teaspoon olive oil

• 3 1/2 cups cubed zucchini (about 1 pound)

• 1 cup frozen whole-kernel corn

• 1 tablespoon chopped fresh cilantro

• 1 teaspoon fresh lime juice

• 1/4 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

Directions

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.

Remove from heat, and stir in cilantro and remaining ingredients.