Toasty Marinade African Vegan Dish
Introduction
Dive into the warmth and richness of today's special toasty marinade dish, where the essence of vibrant African flavors meets the comfort of a hearty meal. This recipe is designed to bring joy and a taste of exotic, plant-based cuisine right to your table.
Ingredients
- 1 cup millet, soaked overnight and drained
- 2 cups vegetable broth
- 1 large sweet potato, peeled and cubed
- 1 cup chickpeas, cooked or canned
- 2 tablespoons coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 1/4 cup peanut butter
- 2 tablespoons maple syrup
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the onion and garlic, sautéing until translucent.
- Stir in the cumin, smoked paprika, cinnamon, cayenne pepper, salt, and black pepper. Cook for about 1 minute until fragrant.
- Add the sweet potato and chickpeas to the pot, stirring to coat them in the spices.
- Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the sweet potatoes are tender, about 20 minutes.
- Stir in the millet, tomato paste, peanut butter, and maple syrup. Continue to simmer for another 10 minutes, or until the millet is cooked through and fluffy.
- Remove from heat and stir in the chopped cilantro before serving.
Enjoy this delightful dish as a stand-alone meal or pair it with a light salad for a complete dining experience. It's perfect for warming up on a chilly day or impressing guests with its unique flavors and aromatic presence.
Nia
| Nutritionfacts | Calories: 350 per serving, Fat: 9g, Carbohydrates: 55g, Protein: 10g |
|---|---|
| Preparation Time | 50 minutes |
| Allergy Information | Contains peanuts, possible gluten in broth depending on brand |