Kale And Chickpea Stew

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

1. In a large sauce pan or Dutch oven heat the ghee over medium heat. Add the onion and cook for 3 minutes or until translucent. Add the garlic and ginger and cook for another 2 minutes. Add the coriander, cumin, turmeric, cayenne, and yellow mustard seeds and cook for 1 minute longer. Add the sweet potatoes, chickpeas, vegetable broth, kale, and salt and increase the heat to medium high. As soon as the stew begins to simmer, reduce the heat to medium low and gently simmer for 35 minutes or until the sweet potatoes are tender. Stir in the coconut milk and cook for 15 minutes longer.
2. Serve with the jasmine rice and garnish with the chopped cilantro and red bell pepper.

olive, ghee, yellow onion, garlic, fresh ginger, freshly ground coriander seeds, ground turmeric, freshly ground cumin seeds, cayenne pepper, vegetable stock, chickpeas, sweet potatoes, kale, kosher salt, milk, cilantro, red bell pepper, jasmine rice

Taken from www.epicurious.com/recipes/member/views/kale-and-chickpea-stew-50166356 (may not work)