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6 cups vegetable stock
1 Tbsp coconut oil
1 cup onion, dice
1 minced garlic clove
1 tsp Aleppo pepper (or cayenne)
3 cups sweet potato, peeled and diced
2 cups chickpeas
1/2 cup smooth almond butter
2 cups collard leaves, coarsely chopped
2 Tbsp minced fresh ginger
Coarse salt and freshly ground black pepper
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1st Keep
 laerkin
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