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