Method
Chop the kale along with all the herbs and set aside. You can optionally use a food processor, but I like the stew bit more chunky.

Heat up some olive oil in a pot. Cube one or two chicken breasts and gently fry them in the oil for a minute or two. Add finely chopped yellow onion and crushed garlic cloves to the pan, along with some salt, freshly ground black pepper, and a tablespoon of turmeric powder. Stir everything till the chicken is well coated. Add a tablespoon of tomato paste, and sauté for another 3 minutes on medium low heat.

Add in the drained red beans, along with the kale and herbs, to the now-golden chicken. Dissolve a cube of chicken bouillon in 2 cups of hot water, add them into the pot, along with additional water to cover everything. Simmer on medium low heat for another 15 minutes. Add in the juice of half a lemon and simmer for another 5 minutes.

Serve with white rice or flat bread, and a squeeze of lemon.