Basque Rice-and-Kale Chowder

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Basque Rice-and-Kale Chowder

 

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 paprika

2 bay leaves

1-1/2 cups water

1 (14-1/2-ounce) can stewed tomatoes, undrained and chopped

2 cups chicken-style broth

2 cups chopped kale

1 cup cooked long-grain brown rice

2/3 cup drained canned chickpeas (garbanzo beans)

1/2 cup raisins

 

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.

 

 

 

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