Basque Rice-and-Kale Chowder

Name: Basque Rice-and-Kale Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters sliced almonds; 2 bay leaves; 158 milliliters drained canned chickpeas (garbanzo beans); 411 grams stewed tomatoes, undrained and chopped; 118 milliliters chopped celery; 237 milliliters cooked long-grain brown rice; 237 milliliters chopped green bell pepper; 1 Tbsp Hungarian sweet paprika; 473 milliliters chopped kale; 2 teaspoons olive oil; 237 milliliters chopped onion; 118 milliliters raisins; 411 grams cups Fresh Vegetable Broth or 1 vegetable broth; 355 milliliters water

Basque Rice-and-Kale Chowder is a gluten free and vegan soup. This recipe makes 4 servings with 304 calories, 10g of protein, and 10g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have onion, canned tomatoes, raisins, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.