INGREDIENTS

  • 2 tablespoons extra-virgin olive oil
  • 1 onion , chopped
  • 2 garlic cloves , minced
  • salt and pepper
  • 1/3 teaspoon crumbed dried sage
  • 3 cups low sodium chicken broth
  • 2 cups sweet potatoes , peeled and cubed
  • 1 1/2 cups cubed black forest ham
  • 1sweet red pepper, chopped
  • 1 (540ml)can chickpeas , draied and rinsed
  • 3 cups chopped kale

DIRECTIONS

  1. In a large saucepan, heat oil over medium heat; fry onion, garlic, salt, pepper and sage, sitring occasionally, until onion is softened, about 5 minutes.
  2. Add stock, sweet potato, ham, red pepper and chickpeas; bring to boil.
  3. Reduce heat, cover and simmer until potatoes are tender, about 15 minutes.
  4. Add kale; simmer until tender, about 5 minutes,.