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Red Pepper and Chickpea Soup with Kale

Michelle De La Cerda
  • minutes
  • Serves

INGREDIENTS

2

red bell peppers; diced

1 cup

onion; diced

1/2 cup

rice; uncooked

2 oz

cans chickpeas; 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

3 cloves

garlic; minced/grated

1 tbsp

cilantro; diced

Extra virgin olive oil

1

bunch kale; torn

Queso Fresco