Chickpea, rice, and kale soup!
1 cup rice
2 cups cooked chickpeas
8 cups stock of choice
Handful of diced tomatoes (optional)
3 cups of torn kale
1 onion, chopped
2 cloves garlic (I grated mine)
1 Tbs each coriander, cumin, sumac
1 Tbs flour
Salt, and crushed red pepper to taste
Rinse 1 cup of rice until the water runs clear, then soak it for 20 minutes until the rice can easily be broken.
Sauté onion in olive oil until it softens, and turns translucent. Add all spices, flour, and garlic to the onions, and stir for a couple minutes until the spices smell toasty.
Add chicken broth, and bring the mixture to a boil. Add the rice, chickpeas, kale, and tomatoes. Cook at boil for 5 minutes, then reduce heat, cover and cook for 15 min or until rice is fully cooked.