Community Corner

Watch: Cooking Demo at Sewickley Community Center Garden's Farmer's Market

The Sewickley Community Center Garden gives away garden fresh produce every Wednesday at the center. 

The free farmer's market takes place between 11:30 a.m. and 1 p.m. throughout the summer months. 

Last week, volunteer and Chef Cindy Neitz offered a cooking demonstration using garden ingredients. Watch the video and try the recipe for a healthy meal. 

Kale Tomato Soup with Chickpeas and Cumin


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
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.

Source: www.thedailymeal.com

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