- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1/2 cup chopped leeks
- 1/3 cup sliced almonds
- 1 tablespoon paprika
- 2 bay leaves
- 1-1/2 cups water
- 1 14.5 ounce can seasoned, diced stewed tomatoes
- 2 cups vegetable broth
- 2 cups chopped kale
- 1 cup cooked brown rice
- 1 cup drained canned garbanzo beans
Heat the oil in a large Dutch oven over medium-high heat. Add the onion, pepper, and leeks. Sauté for 2 minutes. Add the almonds, paprika, bay leaves, water, tomatoes, and broth.Bring to a boil. Add the kale, rice, and garbanzo beans. Reduce heat and simmer 10 minutes or until thoroughly heated. Serves 6.
Source: PCRM Weight Loss Study Cooking Demonstration; contributed by PCRM dietitian Brie Turner-McGrievy, M.S., R.D.