Basque Rice-and-Kale Chowder

By Lv2Cook

Ingredients

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup chopped celery
• 1/3 cup sliced almonds
• 1 tablespoon Hungarian sweet paprika
• 2 bay leaves
• 1 1/2 cups water
• 1 (14 1/2-ounce) can stewed tomatoes undrained and chopped
• 2 cups Fresh Vegetable Broth (see recipe)
• OR
• 1 (14 1/2-ounce) can vegetable broth
• 2 cups chopped kale
• 1 cup cooked long-grain brown rice
• 2/3 cup drained canned chickpeas (garbanzo beans)
• 1/2 cup raisins

Preparation

Step 1

Heat oil in a large Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through bay leaves); sauté 2 minutes. Add water, tomatoes, and broth; bring to a boil. Add kale, rice, chickpeas, and raisins; reduce heat, and simmer 10 minutes or until thoroughly heated.

Serving Size: 1 3/4 cups