Ingredients
2 | tablespoons | extra-virgin olive oil |
1 | large | yellow onion, chopped |
2 | small | to medium sweet potatoes, peeled and diced or butternut squash |
Salt, to taste | ||
2 | tablespoons | red Thai curry paste available in the Asian section at most grocery stores |
1 | cup | uncooked farro, rinsed or 2 cups cooked whole grains, like wheat berries, spelt berries or kamut |
6 to 7 | cups | vegetable broth or water flavored with vegetarian bouillon cubes |
2 | cups | cooked chickpeas or one can of cooked chickpeas, rinsed and drained |
1⁄2 | roasted red pepper, finely chopped I used jarred | |
1⁄2 | small | bunch of crinkly purple kale or green kale, finely chopped |
1⁄2 | teaspoon | cayenne pepper optional, if you like it extra spicy like me |
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