INGREDIENTS

  • 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 kernels (fresh or frozen)
  • 2 teaspoons sea salt
  • 2scallions, sliced (for garnish if desired)

    • Millet

  • 1 cup millet, rinsed and drained
  • 3 cups mineral water (or vegetable stock)
  • 1 pinch sea salt

DIRECTIONS

  1. Rinse the kidney beans and chickpeas and drain thoroughly.
  2. Parboil potatoes and sweet potatoes.
  3. Heat olive oil in a Dutch oven over medium high heat. Add the onion, garlic, carrot and celery.
  4. 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.
  5. Add the vegetable stock and drained beans and bring to a boil over high heat. Lower heat, cover and simmer for 5 minutes.
  6. 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.
  7. Serve over cooked millet. Garnish with sliced scallions.
  8. To cook the millet:.
  9. Place millet in a fine mesh strainer. Rinse under cool water for about 1 minute and thoroughly drain.
  10. 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.
  11. 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.