Heat large skillet to prevent sticking and saute onions for 2-3 minutes. Add in all dried spices and cook for about 2 more minutes. Add water as needed to prevent sticking.
Add tomatoes, stir, and cook for 4-5 minutes.
Add diced, pre-baked sweet potatoes and chickpeas, and remaining water. Mix until well coated with spice mixture.
Add kale in at the last minute to keep fresh. Just cook long enough to absorb seasoning but not get wilted.
Season to taste with salt and pepper and serve.