-
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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.