Name: Boogaloo Bowl: Spicy Vegan Communal Stew
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 2 ribs celery, diced; 1 large carrot, diced; 1 jalapeño, finely chopped (seeded for less heat); 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp ground coriander; 1/4 tsp cinnamon; 1/4 tsp chili flakes; 1 1/2 cups cooked black beans (or 1 can, drained and rinsed); 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed); 1 can (14 oz) fire-roasted diced tomatoes; 1/2 cup tomato sauce; 2 tbsp tomato paste; 2 cups vegetable broth; 1 cup corn kernels (fresh or frozen); 1 cup chopped kale or spinach; 1 tbsp apple cider vinegar (or fresh lime juice); Salt and black pepper, to taste; Fresh cilantro, for garnish; Sliced avocado, for garnish; Lime wedges, for serving

Boogaloo Bowl: Spicy Vegan Communal Stew

CrushedLemon1034

Inspired by the communal, boundary-breaking spirit of the 1960s and the spicy rhythms of the boogaloo, this vibrant vegan stew is a celebration of togetherness, flavor, and free expression. Earthy beans and chickpeas mingle with sweet-tart tomatoes, bold spices, and the fresh crunch of peppers and greens. Each spoonful layers smoky, soulful heat with a bright splash of acid—mirroring the fusion of cultures and ideas that made that era so electric. It’s perfect for sharing, dancing, and sparking conversation around your California table.

Ingredients

Instructions

Heat olive oil in a large Dutch oven over medium heat. Add the onion and a big pinch of salt. Sauté for 3-4 minutes until soft and translucent.
Add garlic, bell peppers, celery, carrot, and jalapeño. Season with another pinch of salt. Cook, stirring often, for 5-6 minutes until vegetables begin to soften.
Sprinkle in smoked paprika, cumin, oregano, coriander, cinnamon, and chili flakes. Toast spices, stirring constantly, for 1-2 minutes until fragrant.
Add black beans, chickpeas, fire-roasted tomatoes, tomato sauce, tomato paste, and vegetable broth. Stir to combine, scraping up any browned bits from the bottom.
Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 15-20 minutes, stirring a few times, until flavors meld and stew thickens.
Add corn and chopped kale or spinach. Simmer uncovered for 5 more minutes.
Stir in apple cider vinegar (or lime juice). Taste and adjust salt, acid, and heat as needed.
Serve hot in bowls, topped with fresh cilantro, avocado slices, and lime wedges for squeezing.