3 tablespoons olive or coconut oil
2 medium onions, finely chopped
1 pound kale** (weight including stems)
4 cups non-dairy cream (I used coconut cream, but almond or rice cream would work as well)
2 cups veggie broth
4 cups cooked chickpeas (about 3 cans, drained)
1 tablespoon paprika (or smoked paprika if you prefer)
1 and ½ teaspoons salt (or more to taste)
1 teaspoon garlic powder (or about 4 cloves fresh garlic)
pepper to taste
Heat the oil in a large pot or pan and slowly fry the onions until golden.
Meanwhile, wash and finely chop the kale; remove the stems if you prefer.
Add the kale and all other ingredients to the pot and bring to a boil.
Let simmer for about 5 minutes or until the kale is soft.
Turn off the heat.
With a hand blender, blend about a half of the stew to thicken it naturally. You can also transfer some of the mixture to a regular blender and blend it that way instead.
Serve right away with rice, whole-grain bread or just by itself or store in the fridge for up to 4 days or in the freezer for up to 2 months
* This recipe is from http://www.win-winfood.com/
**You could also use other greens you have on hand, spinach would taste great too for instance.