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.

Ingredients:

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

Directions:

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.