Senegal Stew with Millet

Yields:4 servings
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Recipe Cooking TimePreparation20 minutes
Cooking40 minutes
Ready In60 minutes

Ingredients

2 tablespoons vegetable oil
2 cups cabbage coarsely chopped
1 cup onion chopped
2 x garlic cloves minced
1/4 teaspoon red pepper flakes ground
1/2 teaspoon curry powder
1/4 teaspoon thyme
14 1/2 ounces tomatoes
1 cup vegetable stock
2 tablespoons peanut butter smooth
2 cups sweet potatoes, or yams ubed
1 1/2 cups rutabaga ubed
1 c Carrots,sliced carrots sliced
1 cup chickpeas (garbanzo beans) cooked
2 cups millet cooked

Directions

In a 3-qt saucepan, heat the oil over medium-high heat.

Add the cabbage,onion,and garlic and cook, stirring until the cabbage is softened.

Stir in the red pepper, curry powder and thyme. Stir in the tomatoes, breaking them up with the back of the spoon.

Add the broth and peanut butter and stir until completely smooth.

Add the potato, rutabaga, carrot and chickpeas.

Bring to a boil, reduce the heat and simmer, uncovered, 35 minutes.

Serve over millet.

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