Abra'S Kwanzaa Stew

• 1 lb sweet potatoes
• 4 cups vegetable broth
• 2 bunches lacinato kale (or use regular kale)
• 1 28 oz. can diced tomatoes
• 2 cups cooked garbanzo beans
• 3 T natural peanut butter
• salt to taste
• 2 T ketjap manis* (or a mixture of soy sauce and molasses)
• 2 tsp pimenton (sweet Spanish smoked paprika)
• 2-3 dashes hot sauce (piri-piri sauce is nice in this stew)
• 1/2 tsp sesame oil

1. Preheat oven to 450. Place whole sweet potatoes on a foil-lined baking sheet and roast until tender, about 45 minutes. Cool enough to peel, and cut into medium-sized chunks.
2. Meanwhile, bring the broth to a boil in a large saucepan with a tight-fitting lid. Chop the kale and simmer in the broth over medium heat, lid on, until kale is tender, about 10 minutes. Add the tomatoes and garbanzos and simmer for 5 minutes. Stir in the peanut butter, pimenton, ketjap manis, piri-piri sauce, and stir until smooth. Add sweet potato chunks
3. and continue to simmer, stirring, until they partially dissolve into the sauce, leaving some chunks intact for texture and color. Add salt to taste, and additional hot sauce if desired.
4. You can serve this over brown rice, or just in a bowl with a good corn bread for dunking in the sauce.

sweet potatoes, vegetable broth, lacinato kale, tomatoes, beans, t, salt, t, paprika, hot sauce, sesame oil

Taken from www.epicurious.com/recipes/member/views/abras-kwanzaa-stew-1202608 (may not work)