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Lemon Chickpeas and Rice
Ingredients
  • 4½ cups vegetable broth, no-chicken style is great here
  • 2½ cups long grain white rice*
  • 28 oz can (3 cups) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 2 bay leaves
  • ½ tsp dried thyme
  • ½ tsp dried sage
  • 1 tsp dried oregano
  • 1 small organic lemon, washed and sliced into ¼" rounds
  • 1 small bunch (~5 oz) kale, diced
  • ¾ tsp salt*
  • freshly ground black pepper
  • hot sauce, to serve (optional)
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