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 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

1. 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.

olive oil, onion, green bell pepper, celery, almonds, sweet paprika, bay leaves, water, tomatoes, chopped kale, brown rice, chickpeas, raisins

Taken from www.myrecipes.com/recipe/basque-rice-and-kale-chowder (may not work)