2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
4 cups chopped fresh kale
1/2 cup plain coconut or almond milk
4 lime wedges (optional)
Heat large pot over medium heat, add tsp of liquid smoke, tsp of water, carrots and onions and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/2 teaspoon salt, cumin, garam masala and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
Heat up grill to about med-high.
Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Then stir in 1/2 cup of almond milk. Grill naan to desired degree of browness.
Ladle about 1 1/4 cups bean mixture into each of 4 bowls. Sprinkle with fresh Cilantro. Serve with triangles of grilled naan. Add cut lime wedges, if desired.