pink tahini stew

This recipe is inspired by the vegan stew at the Otherside Cafe in Boston. The pink color comes from the beets, and the tahini adds a unique, comfort-food flavor. I rarely advocate cooking the crap out of vegetables, but in this case you're going for a soft, almost mooshy texture, so plan on a longer simmer time.

You'll need:

1 15oz can of chickpeas
1 large red beet (or 2 smaller)
2 medium carrots
1 bunch kale
1 small yellow onion
1 tablespoon unfiltered extra virgin olive oil
1/4 cup tahini
sea salt to taste

Cube carrots and beets and put in a large pot with enough water to just cover the pieces. Simmer, covered, over medium heat while you prepare the other ingredients. De-vein kale and chop or tear into bite-sized pieces, adding kale to the pot as you go. Drain the chickpeas and add those to the pot.

Finely chop the onion, then saute with the olive oil in a small pan for 5 minutes. Stir the onion into the large pot, then add tahini and mix thoroughly. Cook, covered, until the cubed vegetables are soft and the kale is completely wilted, adding a little water as needed. Salt to taste.

Serves 3-4.