3      cups organic vegetable broth
4      cloves garlic, chopped
1      large yam or sweet potato, peeled and diced
1      yellow bell pepper-seeded, cored, diced
½     cup chopped roasted green chiles-mild or hot, to taste
1      14-ounce can fire-roasted diced tomatoes
1      15-ounce can chickpeas, rinsed and drained
1      14-ounce can coconut milk
1      lime, juiced
1      tablespoon curry paste(red or green), or to taste
1      pinch Ceylon cinnamon and organic cumin, each
sea salt and pepper, to taste

Mix everything in a slow cooker and cook on low for 6 hours. Or, put all ingredients in a large pot and cook, covered, over medium heat until the vegetables are tender, about 30 minutes.

Just before serving, add:
1-2    tablespoons chopped fresh cilantro or mint
1       cup packed baby greens
1       pinch organic red pepper flakes

Heat through briefly until the greens soften.