Vegan African Wet Buffet Platter
Introduction
Today's recipe is a delightful vegan platter that embodies the essence of a wet buffet with a touch of African flair. This dish features a rich, aromatic blend of African spices, vegetables, and grains, creating a warm, comforting meal that's perfect for any day.
Ingredients
- 1 cup sorghum, rinsed and drained
- 2 cups vegetable broth
- 1 large sweet potato, peeled and cubed
- 1 cup diced tomatoes
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced
- 1 cup cooked chickpeas
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh coriander, for garnish
- 2 tbsp lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the cumin seeds and let them sizzle for a few seconds.
- Add chopped onions, garlic, and ginger to the pot and sauté until the onions are translucent.
- Stir in the coriander powder, smoked paprika, turmeric, and season with salt and pepper.
- Add the sweet potatoes, bell peppers, zucchini, and diced tomatoes. Mix well.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer until the vegetables are tender.
- Add the cooked chickpeas and simmer for another 5 minutes.
- Remove from heat and stir in the lemon juice.
- Serve hot, garnished with fresh coriander.
Enjoy this beautiful, comforting dish that not only warms the heart but also offers a culinary journey through Africa's vibrant flavors. It's perfect for sharing with loved ones or enjoying a quiet, cozy meal on your own.
Nia
| Nutritionfacts | Calories: 250kcal, Carbs: 45g, Protein: 8g, Fat: 6g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Possible allergens include garlic and chickpeas |