Cookwith

Name: Boogaloo Bowl: Spicy California Communal Stew
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 1 large yellow onion, diced; 3 garlic cloves, minced; 1 red bell pepper, diced; 1 poblano pepper, diced; 2 ribs celery, chopped; 1 medium zucchini, diced; 1 cup cherry tomatoes, halved; 1 cup cooked chickpeas (drained and rinsed); 1 cup cooked black beans (drained and rinsed); 1/2 cup cooked corn kernels (fresh or frozen); 2 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp ground coriander; 1 tsp dried oregano; 1/2 tsp chili flakes (more to taste); 1 1/2 tsp kosher salt, plus more to taste; 1/2 tsp freshly ground black pepper; 1 tbsp tomato paste; 3 cups vegetable broth; 1 tbsp apple cider vinegar; Juice of 1 lime; 1/4 cup chopped fresh cilantro, plus more for garnish; 1 ripe avocado, sliced; Tortilla chips (for serving, optional)

Boogaloo Bowl: Spicy California Communal Stew

CrushedLemon1034

The Boogaloo Bowl is a vibrant, communal stew inspired by the freewheeling, boundary-breaking spirit of California’s 1960s counterculture and the genre-blending boogaloo music scene. This dish brings together smoky spices, fresh produce, and a medley of beans for a flavor-packed, soul-warming meal meant for sharing. Pops of lime and vinegar add acid to cut through the richness, while creamy avocado and crunchy tortilla chips offer contrasting texture. It’s a celebration of radical hospitality, natural ingredients, and the joy of gathering around the table with friends—no rules, just flavor.

Ingredients

Instructions

Heat olive oil in a large pot over medium heat. Add onion and sauté for 4 minutes, until translucent.
Add garlic, red bell pepper, poblano, and celery. Cook for 5 minutes, stirring occasionally, until softened.
Stir in zucchini and cherry tomatoes, and cook for 3 minutes until starting to soften.
Add chickpeas, black beans, corn, smoked paprika, cumin, coriander, oregano, chili flakes, salt, and pepper. Sauté for 2 minutes to toast the spices and meld flavors.
Mix in tomato paste and cook for 1 minute until darkened.
Pour in vegetable broth and bring to a simmer. Cover and cook for 12-15 minutes, until all vegetables are tender and the flavors have melded.
Off heat, stir in apple cider vinegar and lime juice. Taste and adjust salt, acid, and heat as needed.
Ladle stew into bowls. Top each with fresh cilantro, sliced avocado, and a scatter of tortilla chips, if desired. Serve hot, family-style.