INGREDIENTS
1 15.5 ounce can
Chickpeas
2 tsp
Coriander, ground
3
Garlic cloves
6 cups
Kale
1/2 tsp
Oregano or marjoram, dried
1
Red or green pepper
2
Russet potatoes
1 14.5 ounce can
Tomatoes
1
Yellow onion, large
2 tbsp
Tomato paste
2 cups
Vegetable broth
1/2 tsp
Cayenne pepper
1/2 tsp
Salt
1 tbsp
Olive oil
1 tsp
Cumin, ground