Basque Rice-and-Kale Chowder

Ingredients

• 0.3 cup almonds sliced
• 2  bay leaves 
• 0.7 cup chickpeas canned drained (garbanzo beans)
• 14.5 ounce canned tomatoes undrained chopped canned
• 0.5 cup celery chopped
• 1 cup brown rice long-grain cooked
• 1 cup bell pepper green chopped
• 1 tablespoon hungarian paprika sweet
• 2 cups kale chopped
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 0.5 cup raisins 
• 14.5 ounce vegetable broth fresh canned
• 1.5 cups water 

Equipment

• dutch oven

Directions

1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and next 5 ingredients (onion through bay leaves); saut 2 minutes.
3. Add water, tomatoes, and broth; bring to a boil.
4. Add kale, rice, chickpeas, and raisins; reduce heat, and simmer 10 minutes or until thoroughly heated.