Ingredients

The following ingredients have 6 Servings
  • 2 cups dry brown rice, for serving
  • 1 medium yellow onion
  • 2 cloves garlic
  • 2 teaspoons fresh ginger, minced
  • 3/4 pound kale
  • 2 large sweet potatoes
  • 3/4 teaspoon turmeric
  • 1/4 teaspoon red pepper flakes
  • 1 can (15 oz) chickpeas
  • 6 cups (1 1/2 quarts) vegetable broth
  • 1 cup canned unsweetened coconut milk
  • Kosher salt and fresh ground pepper

Instruction

  • Cook the rice according to the package instructions (or use our Instant Pot rice method).
  • Prepare the vegetables: Dice the onion. Mince the garlic. Mince the ginger. Wash and roughly chop the kale. Dice the sweet potato into bite-sized cubes.
  • Prepare the soup: In a large pot, heat at about 2 tablespoons olive oil. Cook the onion until translucent, about 5 minutes. Stir in the garlic, ginger, turmeric and red pepper flakes, and cook for 1 minute.
  • Stir in the sweet potatoes. Then add the vegetable broth and bring to a simmer.
  • Once the stew is simmering, add the kale and chickpeas. Simmer for about 20 minutes until the sweet potatoes are tender.
  • Stir in the coconut milk.
  • Add salt and pepper to taste, and serve over brown rice.