Ingredients:
- 1 tablespoon coconut oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 cans chickpeas, drained
- 1 cup diced carrots
- 1/2 bunch lacinato kale, chopped
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
- 2-3 cups water
- salt and pepper to taste
Directions:
- In a pot over medium heat, sweat the diced onion in coconut oil. Add garlic and stir until fragrant.
- Add the rest of the ingredients (2 cups water if you like it thicker, 3 cups if you like more broth). Bring to a boil, then reduce to simmer. Cook, uncovered, for 15 - 20 minutes until everything is tender.
- Serve over brown rice.
