One-Pot Wonders

Abra's Kwanzaa Stew

December  5, 2009
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  • Serves 4 as a side dish, 2 main course servings
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

What You'll Need
  • 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
  1. Rinse and chop the kale, and steam it in the broth, with the pot covered, until the kale is tender, about 5 minutes.
  2. Add the tomatoes and garbanzos and simmer for a few minutes. Add the peanut butter, pimenton, ketjap manis, piri-piri and stir until smooth.
  3. 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.
  4. You can serve this with brown rice, or alone as a bowlful of stew.

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