Vegan Caldo Verde - Healthy Recipe | Ann Ogden Gaffney

Ingredients

• 1 bunch lacinato kale, leaves stripped, stems discarded
• 2 tbsp extra virgin olive oil
• 1 large onion diced
• 4 medium gold potatoes, quartered
• 2 cloves garlic minced
• 1 tsp smoked paprika
• 2 cups chickpeas
• 6 cups water or stock - use chickpea broth if homemade
• 1 medium dried chipotle pepper
• 4 stems cilantro
• salt and pepper to taste