(Serves 6)

2 teaspoons olive oil
1 cup chopped onion
1 cup diced red bell pepper
1/3 cup sliced almonds
1 tablespoon paprika
2 bay leaves
1 1/2 cups water
1 14.5-ounce can seasoned, diced stewed tomatoes
2 cups vegetable broth
2 cups chopped kale
1 cup cooked brown rice
1 cup drained canned garbanzo beans

Heat the oil in a large Dutch oven over medium-high heat. Add the onion and pepper. Saut? for 2 minutes.

Add the paprika, bay leaves, water, tomatoes, and broth. Bring to a boil.

Add the kale, rice, and garbanzo beans. Reduce heat and simmer 10 minutes, or until thoroughly heated. Remove bay leaves.

Dish it up into bowls and sprinkle each serving with sliced almonds.