Tasty Slow Cooked Chickpea and Tomato Soup

Ingredients:

2 small carrots, diced
1 medium onion, finely diced
1 celery stalk, diced
2 x 400 g diced tomatoes, no salt
2 1/2 cups cooked chick peas
3 cups water
1 cup peeled and diced butternut pumpkin
1/2 cup currants
4 tbsp Dr. Fuhrman’s MatoZest or finely ground sun-dried tomatoes (non oil-packed)
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp cinnamon
1 bunch kale, de-stemmed and shredded
1/2 cup each of chopped fresh parsley and coriander, for garnish

Method:

Place all ingredients, except kale and herbs for garnish, in a slow cooker. Cook on high for 4 hours. Add the kale during the last 1 hour of cooking time. Stir in parsley and coriander.