Chicken, chickpeas, and vegetables in tomato coconut broth

Chicken, chickpeas, and vegetable in a tomato and coconut broth

5-6 liters

80ml canola oil

3T minced ginger

1 large red onion, diced

3 stalks celery

4 large carrots diced

4 cups chopped assorted vegetables

2 T minced garlic

2 tsp ground cumin

1 tsp turmeric

3T curry powder

1.5 tsp ground coriander

1250ml water

1.5 liters prepared tomato sauce

1 bunch kale, stemmed and chopped

3 398 ml Tins chick peas, drained and rinsed

1 400ml tin coconut milk

4 cups cooked chicken

Heat oil

Add red onion, celery, carrots, and assorted vegetables; sauté till onions soft

Add garlic, ginger, and spices, cook 2-3 minutes

Add water, tomato sauce, kale, and chickpeas