Basque Rice-And-Kale Chowder
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 chopped kale ⓘ
- 1 cup cooked long-grain brown rice ⓘ
- 2/3 cup drained canned chickpeas (garbanzo beans) ⓘ
- 1/2 cup raisins ⓘ
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Add onion and next 5 ingredients (onion through bay leaves); saute 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.
Nutrition & Diet Analysis (per serving)
738
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).