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
4 as a side dish, 2 main course servings
lacinato kale, or regular kale
can tomatoes, preferably Muir Glen fire roasted
canned garbanzo beans
baked sweet potato, cut into chunks
ketjap manis, or combine soy sauce and molasses
smoked pimenton, or a good paprika
piri-piri sauce, or another hot sauce
Asian sesame oil
salt to taste
In This Recipe
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.