My husband and I have been LOVING this new recipe I whipped up. You can do this vegetarian and vegan, however, we added canadian bacon and white cheddar cheese to ours. So many options!
1. Heat olive oil to medium heat in pan. Add your sweet potato cubes and season with kosher salt and fresh ground pepper. Cover with lid a cook 3 minutes. Then, add drained and rinsed chickpeas to pan, season with turmeric and cayenne pepper. (If you are adding canadian bacon, add it in at this point). Mix together well.
2. Let chickpeas cook about 3 more minutes until they start to pop and get crispy. Then, add in your two cups of kale, and cover with a lid. Cook another 3-5 minutes until kale wilts but is still vibrant.
3. Transfer to plates, serve with white cheddar cheese (optional) and drizzle with your favorite morning hot sauce. Enjoy!