Senegal stew with millet

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Oil
2 cups Cabbage ; coarsely chopped
1 cup Onion ; chopped
2 Cl Garlic ; minced
½ teaspoon Cayenne
½ teaspoon Curry powder
¼ teaspoon Dried thyme
14½ ounce Whole peeled tomatoes
1 cup Vegetable broth ; or water
2 tablespoons Smooth peanut butter
2 cups Sweet potato ; cubed
1½ cup Rutabaga ; cubed
1 cup Carrot ; in 1/2-inch pieces
1 cup Chickpeas ; cooked
2 cups Millet ; cooked

Directions

Recipe by: "Wholesome Harvest" by Carol Gelles In a 3-qt. saucepan, heat the oil over med.-high heat. Add cabbage, onion, & garlic, and cook ,stirring , until the cabbage is softened.

Stir in the cayenne, curry pwdr, and thyme; stir in tomatoes, braking them up with spoon (can also squish them through your hands as you add them --- jtk). Add the broth and peanut butter, and stir until completely smooth.

Add potato, rutabaga, carrot, & chickpeas. Bring to a boil, reduce heat, & simmer uncovered for 35 mins. Serve over the millet.

Nutritional Value Per Serving: ------------------------------ calories = 349 protein = 11⅕ g carbs = 50⅖ g fiber =

8⅘ g total fat = 13 g saturated fat = 2 g zero cholesterol sodium = 407 mg

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