Serves 4
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.
