Prep 15 mins
Cook 1 hr
- 1 cup canned kidney beans
- 1 cup canned chick-peas
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 garlic cloves, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 2 parsnips, chopped
- 1 teaspoon chili powder
- 6 cups vegetable stock (or water)
- 1 stalk broccoli, cut into bite-sized pieces
- 5 plum tomatoes, diced
- 3 medium sweet potatoes, scrubbed and cut into bite-sized pieces
- 6 fingerling potatoes, cut in half
- 2 cups chopped greens (kale or collards)
- 1 cup corn kernel (fresh or frozen)
- 2 teaspoons sea salt
- 2 scallions, sliced (for garnish if desired)
- 1 cup millet, rinsed and drained
- 3 cups mineral water (or vegetable stock)
- 1 pinch sea salt
- Rinse the kidney beans and chickpeas and drain thoroughly.
- Parboil potatoes and sweet potatoes.
- Heat olive oil in a Dutch oven over medium high heat. Add the onion, garlic, carrot and celery.
- Sauté for 5 minutes, or until the onions are translucent. Add the parsnip and sauté another 2 minutes. Add the chili powder and cook another minute.
- Add the vegetable stock and drained beans and bring to a boil over high heat. Lower heat, cover and simmer for 5 minutes.
- Add broccoli, tomatoes, sweet potatoes, fingerling potatoes, greens, corn and salt. Bring to a boil then cover and simmer for 10 minutes, or until beans and vegetables are tender.
- Serve over cooked millet. Garnish with sliced scallions.
- To cook the millet:.
- Place millet in a fine mesh strainer. Rinse under cool water for about 1 minute and thoroughly drain.
- Heat a heavy skillet over medium heat. Add the drained millet to the hot pan and, stirring frequently, dry-roast the millet for a few minutes until it becomes dry and fragrant, but not brown. Remove from heat.
- Bring the water to a boil, add salt and toss in roasted millet. Return to a boil, reduce heat to a simmer and cover. Cook for 20–30 minutes until all liquid is absorbed. Remove from heat and leave covered for a few minutes.