- cooking spray
- 1 teaspoon minced garlic
- 1/4 cup minced onion
- 1 quart vegetable broth, divided
- 4 cups chopped kale leaves
- 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1 cube vegetable bouillon (such as Edward and Sons® Gluten-free)
- 1/4 teaspoon curry powder
- 1 cup almond milk
- Spray the inside of a stockpot with cooking spray; place over medium heat. Cook and stir garlic in the stockpot until lightly browned, 2 to 3 minutes. Add onion and about 2 tablespoons vegetable broth to garlic; cook and stir until onion is translucent, 5 to 10 minutes.
- Stir kale into onion mixture; cook until slightly wilted, 3 to 4 minutes. Add chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder; bring to a boil. Reduce heat and simmer until heated through, about 15 minutes. Add almond milk and cook until heated through, 2 to 3 minutes.