Ingredients
1 clv garlic (minced)
1 onion (chopped)
4 c vegetable stock
2 c Yams (peeled / diced)
1 c cooked chickpeas
1/2 c brown rice
1/2 t sea salt
1/2 c almond butter
2 T lemon juice
2 c Chopped Kale
1 Tamari (to taste)
Directions
(Butternut Squash can be used as an alternative to Yams)
Saute onion & garlic in a small amount of stock, until the onions are soft. Add the remaining stock, yams, chickpeas, rice and salt, simmer covered for 45mins. In a small bowl blend almond butter and 1/2 cup liquid from stew making a smooth paste. Stir in to stew with the kale and cook for 5mins. Stir in tamari and lemon juice, adjust seasoning as required.
