Ingredients

The following ingredients have 4 Servings
  • 2 stalks of Celery, diced
  • ½ Large Yellow Onion, diced
  • 1 Red Bell Pepper, diced
  • 3-5 cloves Garlic, minced
  • 1 tsp Dried Rosemary
  • ½ tsp Dried Thyme
  • 2 Medium or 1 large Sweet Potato, peeled and diced
  • 2 cups cooked Chickpeas, rinsed well if canned 
  • 4 cups Vegetable Broth
  • 4 cups Filtered Water
  • 1/2 bunch Curly Kale, roughly chopped (about 4 cups)
  • Salt and Black Pepper, to taste

Instruction

  • First, add the Onion, Celery, and Bell Pepper to a large nonstick pot with a splash of water or oil. Sauté over medium heat for around 5 minutes, until the Onion is translucent. Add in the Garlic, Rosemary, and Thyme, then sauté for an additional 1-2 minutes.
  • Add Sweet Potato to the pot with 1/3 cup of water, then cover the pot and let steam for 5 minutes.
  • Uncover, give everything a good stir. Add in the Chickpeas, Water, and Vegetable Broth, stir well, and bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let simmer for 10 minutes.
  • Add the chopped Kale to the pot, stir again, and cook for an additional 2-5 minutes. Serve warm.