By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
184 cal · 40 min
Abra's Kwanzaa Stew
Recipe GLPR433a9b575d30b6
A vibrant, warming stew celebrating Kwanzaa traditions with tender kale, chickpeas, and roasted sweet potato simmered in a savory broth enriched with peanut butter, smoked paprika, and a touch of sesame oil. This plant-forward dish balances earthy spices with subtle heat for a deeply satisfying main course.
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Ingredients
2 cups chicken broth
1 bunch lacinato kale (or regular kale), roughly chopped
14 ounces canned fire-roasted tomatoes
1 cup canned garbanzo beans, drained and rinsed
8 ounces baked sweet potato, cut into chunks
1 tablespoon peanut butter
1 tablespoon ketjap manis (or 1 teaspoon soy sauce mixed with 1/2 teaspoon molasses)
1 teaspoon smoked paprika
2 dashes piri-piri hot sauce (or similar hot sauce)
1/4 teaspoon Asian sesame oil
salt to taste
Directions
Bring the chicken broth to a simmer in a large pot over medium heat.
Add the chopped kale and cook for 3-4 minutes until it begins to soften.
Stir in the canned fire-roasted tomatoes with their juices, drained garbanzo beans, and sweet potato chunks.
In a small bowl, whisk together the peanut butter and ketjap manis with a splash of warm broth to create a smooth paste, then stir this mixture into the pot.
Add the smoked paprika, piri-piri sauce, and sesame oil, stirring well to combine all flavors.
Simmer for 15-20 minutes, allowing the flavors to meld and the stew to thicken slightly.
Taste and season with salt as needed. Serve hot.
Comments
Ketjap manis is the only uncommon ingredient, available at Harris Teeter's international aisle but worth a quick stop if you shop elsewhere. The core ingredients—kale, sweet potato, canned tomatoes, garbanzo beans, and peanut butter—are stocked everywhere at Charlotte chains, and sweet potatoes are locally grown here, keeping cost per serving to roughly $2–$2.50 depending on broth quality. The 40-minute claim is honest for a one-pot stew, though knife work on the sweet potato adds 5–10 minutes if you're new to dicing. This feeds four as a main course without sides, reheats perfectly the next day, and hits Southern comfort-food notes with peanut butter and local produce without being fussy about technique or constant attention.
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