Chickpea Meat Soup
Friday lunch I serve a nutritious soup. This week I heated a tbls of olive oil and added cumin and red pepper flakes. After stirring for 30 seconds, I added one chopped onion, two stalks of chopped celery, one chopped carrot and three minced cloves of garlic. I cooked until soft and then added a kilo of beef cubes. After browning them, I added one can of chickpeas and four cups of vegetable broth or water with soup powder. Once the meat was tender I added one package of kale (prechecked) and celery. Season with salt and pepper to taste. If needed, add extra water.