Chickpea & Rice Soup with Garlic Chile Oil
Ingredients
Garlic Chile Oil
-
½ - ⅔
cup
extra-virgin olive oil
-
12
cloves
garlic, peeled & thinly sliced
-
3
shallots, thinly sliced
-
1 ½
teaspoons
red chile flakes
-
½
cup
peanuts, toasted & chopped
-
to taste
salt
Chickpea & Rice Soup
-
2
small
onions, chopped
-
2
tablespoons
extra-virgin olive oil
-
1 ½
cups
white rice, preferably Arborio
-
1
15-ounce can
chickpeas, drained
-
1
large bunch
kale, de-stemmed & chopped
-
2-3
teaspoons
fine grain sea salt
-
1-2
lemons
-
a pinch
turmeric
Instructions
- Prepare the garlic chile oil by combining the oil, garlic, and shallots in a saucepan over medium heat, cooking until the garlic is golden brown, then cool and add the chile flakes and peanuts.
- In a large soup pot, heat olive oil and sauté the onions until caramelized.
- Add the rice and water or broth, bring to a boil, then simmer until the rice is cooked.
- Stir in the chickpeas and kale, cooking until heated through, adjusting the salt and adding lemon juice to taste.
- Serve topped with the garlic-chile oil and a pinch of turmeric.
Nutrition Facts (estimated)
Servings
6-8
Calories
300
Total fat
15g
Total carbohydrates
40g
Total protein
10g
Sodium
250mg
Cholesterol
0mg
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