Emeril Lagasse's Kale and Chickpea Stew

Ingredients

Cooking Directions

In a large sauce pan or Dutch oven heat the ghee over medium heat.

Add the onion and cook for 3 minutes or until translucent. Add the garlic and ginger and cook for another 2 minutes.

Add the coriander, cumin, turmeric, cayenne, and yellow mustard seeds and cook for 1 minute longer.

Add the sweet potatoes, chickpeas, vegetable broth, kale, and salt and increase the heat to medium high.

As soon as the stew begins to simmer, reduce the heat to medium low and gently simmer for 35 minutes or until the sweet potatoes are tender.

Stir in the coconut milk and cook for 15 minutes longer.

Serve with the jasmine rice and garnish with the chopped cilantro and red bell pepper.

This recipe was styled by chef Karen Pickus for Good Morning America.

Recipe courtesy Emeril Lagasse.