Kale and Chickpea Stew

Name: Kale and Chickpea Stew
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 large sweet potatoes, peeled and cut into 1 inch cubes; 1/4 cup ghee (clarified butter); 1 can (19 ounces) chickpeas, drained; 1 medium yellow onion, chopped; 5 cups vegetable stock or canned, low-sodium vegetable broth; 2 cloves garlic, minced; 1 pound kale, stems removed and cut into bite size pieces; 2 teaspoons fresh ginger, chopped; 1 1/2 teaspoons Kosher salt; 1 teaspoon freshly ground coriander seeds; 1 cup canned unsweetened coconut milk; 1 teaspoon freshly ground cumin seeds; 2 tablespoons chopped cilantro, for garnish; 3/4 teaspoon ground turmeric; 1/4 cup julienned red bell pepper, for garnish; 1/4 teaspoon cayenne pepper, optional; Cooked jasmine rice, for serving; 1/4 teaspoon whole yellow mustard seeds

Kale and Chickpea Stew was pinched from <a href="http://www.ivillage.com/kale-and-chickpea-stew/3-r-388821" target="_blank">www.ivillage.com.</a>

INGREDIENTS

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1 tablespoon olive oil

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2 large sweet potatoes, peeled and cut into 1 inch cubes

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1/4 cup ghee (clarified butter)

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1 can (19 ounces) chickpeas, drained

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1 medium yellow onion, chopped

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5 cups vegetable stock or canned, low-sodium vegetable broth

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2 cloves garlic, minced

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1 pound kale, stems removed and cut into bite size pieces

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2 teaspoons fresh ginger, chopped

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1 1/2 teaspoons Kosher salt

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1 teaspoon freshly ground coriander seeds

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1 cup canned unsweetened coconut milk

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1 teaspoon freshly ground cumin seeds

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2 tablespoons chopped cilantro, for garnish

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3/4 teaspoon ground turmeric

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1/4 cup julienned red bell pepper, for garnish

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1/4 teaspoon cayenne pepper, optional

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Cooked jasmine rice, for serving

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1/4 teaspoon whole yellow mustard seeds

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