chickpea kale and fire roasted tomato soup
one pot meal recipe for healthy, hearty soup with garbanzo beans, kale, fire roasted tomatoes, fennel and leeks.
extra virgin olive oil, onion, fennel, leek, salt, chickpeas, fire roasted, diced tomatoes, water, vegetable stock, smoked paprika, granulated garlic, turmeric, dried oregano, crushed red pepper, black pepper, kale
- 2 tsbp extra virgin olive oil
 - 1 large onion
 - 1 bulb fennel
 - 1 leek leek
 - 1 1/2 tsp salt
 - 3 1/2 cups chickpeas
 - 1 3/4 cups fire roasted
 - diced tomatoes
 - 1 1/4 cups water
 - 2 cups vegetable stock
 - 4 tsp smoked paprika
 - 2 tsp granulated garlic
 - 2 tsp turmeric
 - 1 tsp dried oregano
 - 1/2 tsp crushed red pepper
 - 1/4 tsp black pepper
 - 1 bunch kale

- heat the olive oil in a large saucepot over medium high heat.
 - add the onion, fennel, leek and salt.
 - cook until soft and translucent.
 - add remaining ingredients, except for the kale.
 - bring to a boil, then reduce heat to a simmer and let cook for 15 20 minutes, uncovered, until soup reduces and thickens and the flavor is more pronounced.
 - stir in kale.
 - once it is wilted and warm the soup is ready to serve.
 - taste and adjust seasonings as desired more red pepper for heat, and more salt if desired.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2 tsbp extra virgin olive oil
- 1 large onion
- 1 bulb fennel
- 1 leek leek
- 1 1/2 tsp salt
- 3 1/2 cups chickpeas
- 1 3/4 cups fire roasted
- diced tomatoes
- 1 1/4 cups water
- 2 cups vegetable stock
- 4 tsp smoked paprika
- 2 tsp granulated garlic
- 2 tsp turmeric
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper
- 1/4 tsp black pepper
- 1 bunch kale

 ### Assistant: The ingredients you'll need are:
- 2 tsbp extra virgin olive oil
- 1 large onion
- 1 bulb fennel
- 1 leek leek
- 1 1/2 tsp salt
- 3 1/2 cups chickpeas
- 1 3/4 cups fire roasted
- diced tomatoes
- 1 1/4 cups water
- 2 cups vegetable stock
- 4 tsp smoked paprika
- 2 tsp granulated garlic
- 2 tsp turmeric
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper
- 1/4 tsp black pepper
- 1 bunch kale


You can follows these steps to make the recipe:
- heat the olive oil in a large saucepot over medium high heat.
- add the onion, fennel, leek and salt.
- cook until soft and translucent.
- add remaining ingredients, except for the kale.
- bring to a boil, then reduce heat to a simmer and let cook for 15 20 minutes, uncovered, until soup reduces and thickens and the flavor is more pronounced.
- stir in kale.
- once it is wilted and warm the soup is ready to serve.
- taste and adjust seasonings as desired more red pepper for heat, and more salt if desired.
- .

