Ingredients
| 2 |
medium onions |
| 2 |
cloves garlic |
| 500 gm |
cabbage |
| 30 ml |
cooking oil |
| 300 gm |
swede |
| 250 gm |
carrots |
| 450 gm |
sweet potato |
| 200 gm |
dried chickpeas |
| 450 gm |
millet |
| 400 gm |
tin of tomatoes |
| 250 ml |
stock (or chick pea liquid) |
| 30 ml |
FAIRTRADE Peanut butter |
| 2.5 ml |
ground red pepper |
| 2.5 ml |
FAIRTRADE ground ginger |
| 2.5 ml |
cumin |
| 2.5 ml |
ground coriander |
| 2.5 ml |
thyme |
| FAIRTRADE |
Sources
Cashew Nut Butter
Peanut Butter
Herbs and Spices
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Method
Preparation
Soak the chickpeas overnight.
Top, tail, skin and slice the onions.
Trim the cabbage and chop into largish chunks.
Peel and cube the sweet potato.
Peel and cube the swede.
Peel and slice the carrots.
Assemble the herbs and spices.
Cooking
Start by cooking the chick peas in the ususal way.
In a large le creuset pan, heat the oil and stir fry the cabbage, onions and garlic until softened. ( 3 or 4 minutes).
Add the herbs and spices and continue to stir.
Add the tomatoes, stock and peanut butter and stir until smooth.
Add the potato, swede, carrots and cooked chick peas.
Heat to the boil, turn down to a simmer, cover, and simmer for 30 minutes.
Put the millet on to cook (1 litre of boiling water, takes 20 minutes).
To serve
Serve the millet in a separate dish.
Variation
Substitute vegetables as necessary, courgettes, cauliflower, parsnips, new potatoes.
Substitute curry powder for the spices.
Grains other than Millett can be used.
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