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  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 2 small to medium sweet potatoes, peeled and diced (or butternut squash)
  • Salt, to taste
  • 2 tablespoons Thai red curry paste* (available in the Asian section at most grocery stores)
  • 1 cup uncooked farro, rinsed (or 2 cups cooked whole grains, like wheat berries, spelt berries or kamut)
  • 6 to 7 cups vegetable broth (or water flavored with vegetarian bouillon cubes)
  • 2 cups cooked chickpeas (or one can of cooked chickpeas, rinsed and drained)
  • ½ roasted red pepper, finely chopped (I used jarred)
  • ½ small bunch of crinkly purple kale or green kale, finely chopped
  • ½ teaspoon cayenne pepper (optional, if you like it extra spicy like me)
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