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Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 pound sweet potatoes (2 small to medium or 1 large), peeled and diced (about 3 cups)
  • ¼ teaspoon salt, more to taste
  • 2 tablespoons Thai red curry paste*
  • 1 cup uncooked farro, rinsed** (or 3 cups cooked whole grains, like wheat berries, spelt berries or kamut)
  • 4 cups (32 ounces) vegetable broth
  • 2 cups water
  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
  • ½ bunch of kale (4 ounces), chopped (about 3 cups)
  • ¼ teaspoon cayenne pepper, to taste (optional, if you like it extra spicy like me)
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