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14Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 red bell peppers (; diced)
- 1 cup onion (; diced)
- 1/2 cup rice (; uncooked)
- 15 oz. chickpeas (cans, ; 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 (optional-I used Cacique brand)
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Reviews(1)
Chris H. 6 years ago
I thought this was just ok. I think adding 10 cups of water is way too much. I added four coupe of vegetable broth and then six water, and the soup really felt watered down and bland. Added another can of chickpeas to fill it up some and then about two-three more table spoons of cumin. Helped the taste some, but if I made this again, I’d probably stop at 6-8 cups and add more if needed