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Chickpea and Rice Soup with Kale Recipe

   
 

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     Chickpea and Rice Soup with Kale

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
3/4 cup cashews, soaked in water overnight
2 Tbsp olive oil
1 medium yellow onion
3 cloves garlic
1 tsp rosemary
1 tsp salt
3/4 cup brown rice
3 ribs celery
1 cup carrots
 
5 cups vegetable broth
2 (15 oz) garbanzo beans
4 cups kale

Instructions
1. Drain cashews, place in a blender with 1 cup of fresh water and blend. 2. Preheat stockpot and sauté onion with olive oil until translucent. 3. Add garlic, rosemary, thyme, salt, and pepper.
4. Add rice, celery, carrots, and pout over broth before covering and bringing to a boil. 5. Reduce heat, add chickpeas, and cook for 30 minutes. 6. Rice is cooked, carrots are tender.
7. Add cashew cream and kale and simmer until wilted. 8. Add salt and pepper.


Originally Submitted
10/7/2016





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