Add a modern spin to your Thanksgiving table with this recipe from Chef Ken Oringer. The Boston-based chef dreamed up this recipe with a Friendsgiving in mind.
2 quarts cooked chickpeas
4 cups kale
4 cups brussel sprouts halves
1 small onion – diced
2 bay leaves
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced shallots
½ cup of olive oil
2 cups tomato paste
1 cup Sam Adams Ginger Beer
Salt and pepper
Combine kale, brussels sprouts and onion in large stock pot and sweat with the olive oil until onions are tender.
Add garlic, shallots, bay leaves; continue cooking over low heat until all vegetables are tender.
Add tomato paste to the pot and mix vigorously over slightly higher heat to ‘toast’ the paste, about 4 minutes.
Once paste is toasted, add beer and let alcohol cook out, about 5 minutes on medium-high.
Finally add the chickpeas and stew together on medium-low for about 30 – 45 minutes.
Season with salt and pepper and serve.