Ingredients

Ingredients:

2 cups cooked chickpeas (or 2 cans, drained & rinsed)

2 cups soup stock, bean cooking liquid, or water

1 medium sweet potato or yam, peeled, chopped in bite size pieces

2 stalks celery, trimmed and sliced thin

4 cups chopped kale

1 Tbsp (2 - 3 cloves) garlic, peeled and minced

1 Tbsp fresh ginger, peeled and minced (2 thin slices)

1 Tbsp olive oil

1 tsp brown mustard seeds

1 tsp gr. coriander seeds

1/2 tsp gr. cumin seeds

1/2 tsp paprika

1/2 tsp gr. fennel seed

1/2 tsp gr. fenugreek seed

1/2 tsp turmeric

1 bay leaf

1/2 tsp salt or to taste

1 Tbsp Braggs Liquid Aminos or soy sauce

Fresh ground black pepper to taste

1/2 cup coconut milk, light or full fat

Preparation

  1. In a separate pot, heat the beans and liquid on medium heat, with the bay leaf
  2. Peel & mince the garlic and ginger
  3. Wash and trim the celery, slice thin
  4. Peel and chop the sweet potato in bite sized pieces
  5. Wash and strip the leaves from 1 bunch of kale. Discard the stems. Chop the leaves in small pieces
  6. Heat the olive oil on medium low in a large dutch oven
  7. Sauté the garlic, ginger, and mustard seeds 5 minutes
  8. Add the sweet potatoes and celery, sauté 5 minutes
  9. Add the spices, stir for a minute to heat through
  10. Add the kale and stir fry until it wilts
  11. Add the beans, liquid, and coconut milk. Bring to a boil, cover and simmer 10 minutes or until veggies are tender
  12. Add Braggs or soy sauce, pepper, and salt just before serving