Sweet Potato, Kale & Chorizo Stew

• 2 tbsp extra virgin olive oil
• 1 medium onion, diced
• 2 medium sweet potatoes, skin scrubbed and cubed
• 1 tsp kosher salt and freshly ground pepper, to taste
• 2 links Chorizo sausage, sliced in half moons
• 1 bunch kale, stems removed and leaves chopped, about 3 c
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp turmeric
• 1 c Freekeh
• ½ c pinot gris
• 2 (14.5 oz) cans Muir Glen Fire Roasted Diced Tomatoes
• 4 c chicken stock

In a large stockpot, add olive oil and heat over medium high for 2 minutes. Add onion and sweet potatoes. Season with salt and pepper and cook until vegetables begin to soften, about 5 minutes. Add chorizo and continue to cook until it begins to brown, about 5 minutes. Add kale, spices and Freekeh; stir to thoroughly combine.

Remove pot from heat and add wine, scraping up the browned bits from bottom. Add tomatoes and stock. Once stew comes to a boil reduce heat to medium low and simmer until sweet potatoes are fork tender and Freekeh is cooked through, about 25 minutes. Serve warm.