Turmeric Rice Soup with Chickpeas and Kale

Name: Turmeric Rice Soup with Chickpeas and Kale Recipe
Yield: 4
Ingredients: 1 tbsp Canola Oil; 1 cup chopped Onions raw; 1 tsp Turmeric ground; 1 tsp Garam Masala (by BIGGIRL2082010); 1 tsp Cumin; Red pepper flakes to taste; 1.25 cups cooked Brown Basmati Rice; 2 cups Cooked Chick Peas; 2 cups chopped kale; 4 cup Chicken stock home-prepared; 1 tsp VEGETA (by SEANSMOM314)

Number of Servings: 4

Ingredients

1 tbsp Canola Oil 1 cup, chopped Onions, raw 1 tsp Turmeric, ground 1 tsp Garam Masala (by BIGGIRL2082010) 1 tsp Cumin Red pepper flakes to taste1.25 cups cooked Brown Basmati Rice2 cups Cooked Chick Peas 2 cups chopped kale4 cup Chicken stock, home-prepared 1 tsp VEGETA (by SEANSMOM314)

Directions

Cook the onion in oil until soft. Add spices and cook another minute or so. Add rice, chick peas and broth and bring to a boil. Stir in kale and cook until wilted.

Serving Size: Make 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LIZZIEPOWELL.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 292.6
Total Fat: 8.8 g
Cholesterol: 7.2 mg
Sodium: 589.6 mg
Total Carbs: 42.9 g
Dietary Fiber: 5.7 g
Protein: 12.0 g

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