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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Serve with whole grain rolls or baguette. Ingredients:
2 tablespoons extra virgin olive oil |
1 onion, chopped |
2 garlic cloves, minced |
salt and pepper |
1/3 teaspoon crumbed dried sage |
3 cups low sodium chicken broth |
2 cups sweet potatoes, peeled and cubed |
1 1/2 cups cubed black forest ham |
1 sweet red pepper, chopped |
1 (540 ml) can chickpeas, draied and rinsed |
3 cups chopped kale |
Directions:
1. In a large saucepan, heat oil over medium heat; fry onion, garlic, salt, pepper and sage, sitring occasionally, until onion is softened, about 5 minutes.
2. Add stock, sweet potato, ham, red pepper and chickpeas; bring to boil.
3. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes.
4. Add kale; simmer until tender, about 5 minutes,.
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