1/2 cup black rice

1 onion, chopped

2 cups chopped mushrooms

2 T fresh minced ginger

2 cloves garlic, minced

1 4 oz can diced green chilis

1 small bunch of kale, finely chopped

2 pounds sweet potato, cut in 1/4 inch cubes

5 cups water or broth

1 T cumin powder

1/2 t ground cinnamon

1/2 t ground coriander

1 14 oz can chopped tomatoes

1 6 oz can tomato paste

3 cups cooked garbanzo beans

1/2 cup no salt natural peanut butter

1/4 cup chopped cilantro

Boil 1 cup water, add rice, reduce heat to simmer, cover and cook until tender, 25 – 30 minutes.

Saute onion in a large soup pot until it starts to brown. Add ginger and garlic and saute for 1 minute. Add green chilies, 2 cups water, kale and sweet potato.* Cook until kale and sweet potato are tender. Add spices, tomato products and beans. Cook until heated though. Stir in peanut butter (cashew butter can be substituted), cilantro and cooked rice. 

*Since sweet potato takes longer to cook than kale, I like to cook it ahead of time and add it at the end of cooking. I often keep sweet potatoes on hand in the refrigerator to have for a snack. They are one of the highest nutrient foods and most economical.