Chickpea, Collard Greens, and Sweet Potato Stew

(recipe adapted from Whole Living magazine)

Serves 6 to 8.

2 cups cooked chickpeas
1 onion, chopped
2 stalks celery, diced
2 cloves garlic, chopped
1/4 cup apple cider vinegar
1 lb. sweet potatoes, peeled and diced
1 bunch collard greens, coarsely chopped
4 cups vegetable broth
1 1/2 cups cooked brown rice

In a large pot, sautee onion, garlic, and celery in 1/2 cup broth until tender, about 4 minutes.  Add vinegar, sweet potatoes, collard greens, broth, and 2 cups water.  Bring to a boil; reduce heat and simmer until sweet potatoes are tender, 10-20 minutes.  Add chickpeas and rice to pot and cook until heated through.  Season with salt and pepper.