Kale is not one of those shy and retiring greens that wilts away to nothing at the first sign of attention. I admire that quality. The presence of kale in this dish is probably what makes it a stew rather than a soup. The kale retains its curly, assertive texture to make this thick and hearty. The sweet potato and golden raisins add a touch of sweetness, and the chickpeas – well, you can’t go wrong with chickpeas, can you? The broth of this stew is a lovely mixture of flavors…it’s the broth that transforms humble, potentially stodgy ingredients into something exciting to eat. Smoky paprika, earthy cumin, spicy red pepper, and bright, tart lime. We ate these with pumpkin popovers.
This is basically a two-can soup (can of beans/can of tomatoes), but it’s got a deep rich flavor, and a lovely, deeply richly colored broth (black bean soups can be so drab-looking sometimes, but this has a warm mahogany hue). Simply made, but complexly flavored.
Here’s JJ Allstar’s Soup. I found a surprising number of songs about soup. Can you think of any that you like?