If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I call this Kwanzaa Stew because, like the holiday itself, it reflects a strong African influence but was created in America. In this stew I combine many of my favorite healthy ingredients, and it's truly delicious on a cold winter evening. —Abra Bennett
Serves 4 as a side dish, 2 main course servings
- 2 cups chicken broth
- 1 bunch lacinato kale, or regular kale
- 14 ounces can tomatoes, preferably Muir Glen fire roasted
- 1 cup canned garbanzo beans
- 8 ounces baked sweet potato, cut into chunks
- 1 tablespoon peanut butter
- 1 tablespoon ketjap manis, or combine soy sauce and molasses
- 1 teaspoon smoked pimenton, or a good paprika
- 2 dashes piri-piri sauce, or another hot sauce
- 1/4 teaspoon Asian sesame oil
- salt to taste
- Rinse and chop the kale, and steam it in the broth, with the pot covered, until the kale is tender, about 5 minutes.
- Add the tomatoes and garbanzos and simmer for a few minutes. Add the peanut butter, pimenton, ketjap manis, piri-piri and stir until smooth.
- Add the sweet potato chunks and simmer, stirring often, until they partially dissolve into the sauce, leaving some chunks intact. Taste and add salt as needed.
- You can serve this with brown rice, or alone as a bowlful of stew.
- This recipe was entered in the contest for Your Best New Year's Resolution Dish
In Queso Were Wondering
An easy, summer dinner
In queso were wondering.
Spike your granita with campari.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.