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Red Pepper and Chickpea Soup with Kale

Course: Soup
Cuisine: American
Author: Michelle De La Cerda
Red Pepper and Chickpea Soup with Kale ~ Hearty, Healthy, and Satisfying, this soup will warm you up and tantalize the palate.
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Ingredients

  • 2 red bell peppers; diced
  • 1 cup onion; diced
  • 1/2 cup rice; uncooked
  • 2-15 oz cans chickpeas; drained and rinsed
  • 10 cups water/broth or a combo thereof
  • 1 lime; juiced (about 3 tbsp)
  • 1 tbsp cumin
  • 1/2 tbsp chili powder
  • Salt/Pepper to taste
  • 3 cloves garlic; minced/grated
  • 1 tbsp cilantro; diced
  • Extra virgin olive oil
  • 1 bunch kale; torn
  • Queso Fresco

Instructions

  1. In a large pot, add a small about of olive oil and heat over medium high heat
  2. Add the bell pepper, allowing to blacken slightly on each side, 5-6 minutes
  3. Add onions, cook an additional 2 minutes
  4. Add 2 tablespoons olive oil
  5. Add rice, garlic, cumin, salt, pepper, and chili powder, stir well and constantly until the spices have bloomed and the rice begins to brown
  6. Add the liquid, bring to a boil and reduce heat to medium
  7. Allow to simmer for about 20 minutes or until the rice is cooked; stirring occasionally
  8. Add the cilantro and lime juice
  9. Add the chickpeas and kale
  10. Bring back to a low simmer
  11. Serve with queso fresco