Morrocan Spiced Chickpea Soup

Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.

• 1/4 cup extra-virgin olive oil, plus more for garnish
• 1 large onion, medium diced
• 6 to 8 cloves garlic, pressed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 heaping teaspoon sweet paprika
• 1 (14.5-ounce) can chopped tomatoes
• 3 (15-ounce) cans chickpeas, drained and rinsed well
• 1 quart vegetable broth or reduced-sodium chicken broth
• 1 teaspoon sugar
• Kosher salt
• freshly ground black pepper
• several kale leaves (to taste)

Green Lentil and Canadian Bacon Soup

My friend Sandi started the lentil soup trend and really got me into the game. My soup is obviously not entirely vegetarian, but the meat in it is very lean, as you know Canadian bacon is recognized for its lack of fats. Without further ado, let's proceed:

- 1/2 lb lentils, picked and rinsed

- 2 stalks green celery, chopped

- 1 large yellow onion, chopped

- 1/2 lb Canadian bacon, finely diced

- 4-6 cups chicken broth

- 2 garlic cloves, chopped

- 1 pinch dried thyme

- 1 bay leaf (optional)

- olive oil

- salt and pepper to taste