Ingredient:

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 red bell pepper, chopped
• 1 pound sweet potatoes (2 small to medium or 1 large), peeled and diced (about 3 cups)
• ¼ teaspoon salt, more to taste
• 2 tablespoons Thai red curry paste*
• 1 cup uncooked farro, rinsed** (or 3 cups cooked whole grains, like wheat berries, spelt berries or kamut)
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
• ½ bunch of kale (4 ounces), chopped (about 3 cups)
• ¼ teaspoon cayenne pepper, to taste (optional, if you like it extra spicy like me)