The Crisper Whisperer: Suddenly Stew Recipe

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, diced
• 6 cloves garlic, chopped
• 3/4 cup uncooked basmati brown rice
• 1 tablespoon double-concentrated tomato paste
• 1 (28-ounce) can whole peeled tomatoes with their juices
• 4 cups chicken or vegetable stock, preferably homemade
• 1 teaspoon dried herbes de Provence
• 1/2 teaspoon dried crushed red pepper flakes
• 1 piece parmesan cheese rind
• 2 bunches lacinato kale, stems removed, leaves chopped into 1-inch pieces
• 2 (15.5-ounce) cans chickpeas
• Grated parmesan cheese for serving (optional)

1. In large Dutch oven, heat olive oil over medium heat. Add onions and carrots and cook, stirring occasionally until starting to soften, about 5 minutes. Add garlic and cook, stirring, one minute more. Add rice and stir to coat lightly with oil. Add tomato paste and cook, stirring, for one minute.
2. Add tomatoes, crushing each between your fingers. Then add stock, herbes de Provence, red pepper flakes and cheese rind. Stir to combine. Bring to a boil over high heat, then cover tightly, reduce heat to maintain a simmer, and cook for 25 minutes.
3. Add kale and chickpeas, re-cover pot, raise heat to return liquid to boil, then reduce heat and simmer 15 minutes more. Serve hot, sprinkled with grated cheese if desired.

olive oil, yellow onion, carrots, garlic, basmati brown rice, tomato paste, tomatoes, chicken, red pepper, parmesan cheese rind, lacinato kale, chickpeas, parmesan cheese

Taken from www.seriouseats.com/recipes/2010/12/the-crisper-whisperer-suddenly-stew-kale-chickpeas.html (may not work)