I based this stew on Happy Herbivore’s African Kale and Yam Soup, but I wanted to add a nut butter, a hearty protein, use the ingredients I had on hand and make a larger batch so I made a few minor adaptations. Here’s the modified version:
- 1 red onion, sliced into half moons
- 1 leek, top parts removed, cleaned and diced (or, just use another onion)
- 2 large sweet potatoes, cleaned and diced (I skin them as well)
- 4 cups water
- 1+ tsp vegetarian bullion paste
- 1 large bunch kale
- 4 tsp chili powder
- 2 tsp cumin
- 2 tsp garlic powder
- 1/2 tsp red pepper flakes
- 2 tsp curry powder
- 1.5 tbsp yellow miso paste*
- 1/2 tsp cinnamon
- 1 can chickpeas, drained and rinsed
- 2-4 tbsp nut butter (peanut or cashew) (optional)
- handful+ cashews (optional)
- bread to serve on the side
- salt and pepper to taste
Follow the original instructions at this link, but with the following two changes:
- I don’t use prepared vegetable broth because it takes up a lot of space and goes bad within 7-10 days. Instead, I use this “better than bullion” broth base. To get it to dissolve, I warm water in a pyrex measuring class in the microwave, then once it is warm, stir in the vegetable bullion base.
Serve with toasted bread.
*Miso is the Japanese term for fermented soybean paste. It is a staple of Japanese and other Asian cuisines, so do not be scared of it! It is salty and so adds good flavor to dishes. It also adds a creaminess to dishes. I like to add miso paste to mashed potatoes. Here is a picture of white miso paste. There is also red miso paste, which is stronger in flavor and taste.