Farm-to-Table African Vegan Stew
Introduction
Today's recipe is a vibrant celebration of farm-to-table principles, combining fresh, locally sourced ingredients into a dish that's both nourishing and delightfully flavorful. Inspired by the richness of African culinary traditions and infused with a modern vegan twist, this recipe is designed to warm your heart and please your palate.
Ingredients
- 1 cup sorghum, rinsed
- 2 large sweet potatoes, cubed
- 1 cup chopped kale
- 1 can chickpeas, drained and rinsed
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 2 tbsp tomato paste
- 4 cups vegetable broth
- 2 tbsp coconut oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the cumin seeds and let them sizzle for a few seconds.
- Add the onions, garlic, and ginger, and sauté until the onions are translucent.
- Stir in the turmeric, coriander, and tomato paste, cooking for another minute.
- Add the sweet potatoes, chickpeas, and vegetable broth. Bring to a boil, then reduce to a simmer.
- Cover and cook for 20 minutes, or until the sweet potatoes are tender.
- Add the kale and cook for an additional 5 minutes.
- Season with salt and pepper, garnish with fresh cilantro, and serve.
Enjoy this delightful dish as a testament to the power of fresh, local produce and the magic of African flavors. It's perfect for a cozy dinner or a special occasion, offering a taste experience that is as nourishing as it is delicious.
Nia
| Nutritionfacts | Calories: 350 per serving, Fat: 9g, Carbohydrates: 60g, Protein: 10g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Contains coconut. Gluten-free. |