4 c vegetable broth 4 c water 1 onion, chopped 2 tsp turmeric 2 tsp coriander 2 T olive oil 4 cup chopped kale 2 T grated ginger root 1 serrano pepper, diced 3 cloves garlic, crushed 2 potatoes, diced 1 c tomato sauce Salt to taste 2 cups cooked chickpeas
Saute onion in olive oil in a large pot. Add ginger, turmeric, coriander, the diced pepper, and crushed garlic. Saute a few more minutes. Add the broth, water, potatoes, and kale, and bring to a boil. Simmer for about 20 minutes, until the potatoes and kale are tender. Add the precooked (or canned) chickpeas and tomato sauce, and salt as desired. Simmer a few more minutes and serve with raita.