Velvety Farm-to-Table Vegan African Stew
Introduction
Today's featured recipe is a velvety, farm-to-table dish that embodies the essence of comfort and sustainability. This vegan African-inspired dish, brimming with rich flavors and wholesome ingredients, is designed to warm your heart and nourish your soul.
Ingredients
- 1 cup of sorghum grains
- 2 large sweet potatoes, peeled and cubed
- 1 cup of chickpeas, soaked overnight and drained
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 inch of ginger, minced
- 1 tablespoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 bunch of kale, de-stemmed and chopped
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Rinse the sorghum grains and soak them overnight in water.
- Heat the olive oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until the onions are translucent.
- Stir in the cumin seeds, turmeric, and coriander, cooking until fragrant, about 1 minute.
- Add the tomato paste and stir well to combine.
- Mix in the soaked sorghum, sweet potatoes, chickpeas, and vegetable broth. Bring to a boil, then reduce the heat and simmer, covered, for about 45 minutes, or until the sorghum and sweet potatoes are tender.
- Add the chopped kale and cook for an additional 10 minutes, or until the kale is wilted and tender.
- Season with salt to taste. Serve warm.
Enjoy this delightful meal that not only tastes good but also respects the planet. It's perfect for a cozy evening at home or as a special treat to share with loved ones. Bon appétit!
Nia
| Nutritionfacts | Calories: 350, Fat: 9g, Carbohydrates: 58g, Protein: 12g, Fiber: 12g |
|---|---|
| Preparation Time | 55 minutes |
| Allergy Information | Possible allergens include chickpeas and garlic. |