In a large skillet, preheat oil over medium heat. Add the sweet potatoes and cumin. Cook for 4-5 minutes, until sweet potatoes are seared on all sides.
Add chopped kale to the pot and stir until it is wilted. Then add in diced tomatoes and chickpeas and stir until combined.
Then, add the uncooked rice. Pour the broth over the skillet and stir until completely combined. Add salt and pepper to taste.
Bring to a boil. Once boiling, cover pan with a lid and bring to a simmer.
Cook for 20-25 minutes, until rice is fluffy and the chicken broth is mostly absorbed.
You may need to stir one or two times throughout the cooking so that the rice doesn't stick to the bottom of the pot.