2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
2 small to medium sweet potatoes, peeled and diced (or butternut squash)
Salt, to taste
2 tablespoons red Thai curry paste (available in the Asian section at most grocery stores)
1 cup uncooked farro, rinsed (or 2 cups cooked whole grains, like wheat berries, spelt berries or kamut)
6 to 7 cups vegetable broth (or water flavored with vegetarian bouillon cubes)
2 cups cooked chickpeas (or one can of cooked chickpeas, rinsed and drained)
½ roasted red pepper, finely chopped (I used jarred)
½ small bunch of crinkly purple kale or green kale, finely chopped
½ teaspoon cayenne pepper (optional, if you like it extra spicy like me)