Chickpea & Rice Soup with Garlic Chile Oil

Ingredients

• 1/2 -2/3 cup extra-virgin olive oil
• 12 garlic cloves, peeled & thinly sliced
• 3 shallots, thinly sliced
• 1 1/2 teaspoons red chile flakes
• 1/2 cup peanuts, toasted & chopped
• Salt to taste
• 2 small onions, chopped
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups white rice, preferably Arborio
• 1 15- ounce can chickpeas, drained
• 1 large bunch kale, de-stemmed & chopped
• 2-3 teaspoons fine grain sea salt
• 1-2 lemons
• Pinch of turmeric

Directions

1. Make the garlic chile oil first, if you like, since it can be prepared up to a week ahead. Put the oil, garlic and shallots in a small saucepan and set it over medium heat. Cook, stirring frequently, until the garlic turns golden brown but stops short of getting too dark. Take the pan off the heat, let it cool for a few minutes, then pour everything into a heatproof jar. Mix in the chile flakes and peanuts, then set it aside.
2. In a large soup pot, warm the olive oil over medium heat. Add the onions and cook, stirring regularly, until they caramelize, about 10 minutes. Add the rice, then pour in 9 cups of water or your favorite broth. Bring the pot to a boil, then lower the heat so the soup settles into a simmer. Cook for about 20 minutes, until the rice is just tender.
3. Add the chickpeas and kale, and cook until everything is hot. For a looser soup, stir in another cup of hot water. Taste carefully for salt; a salty broth will need far less than water will, and too little salt will make the soup taste flat. Finish with plenty of fresh lemon juice. Serve with a generous spoonful of the garlic chile oil on top, plus a small pinch of turmeric if you have it.