Wednesday, January 28, 2009

Chickpea Millet Stew

I think I start most of my recipes out with some form of praise. This one is no exception. It's easy, nutritious, and the husband loves it. What more could I ask for??

This makes 8 servings, so you will definitely have left overs!!
4 cups of chickpeas (cooked or canned)
1 cup millet (UNCOOKED, but if desired, soaked in 2 c warm water overnight with 2 T whey, lemon juice, or yogurt)
2 finely chopped onions
3 T your favorite fat (I like butter and lard)
8 cups of stock, or combo of stock and water
dash of cayenne pepper
1/2 cup raisins
1 head of broccoli, crown cut up into small pieces
1.5 c cashews
juice of 1/2 a lemon
sea salt and pepper

Soak the millet over night if you wish. Drain.

In large stock pot, saute onions in fat til soft.

Add stock and/or water, bring to boil, and skim.

Add millet and stir so it doesn't clump.

Add chickpeas, cayenne, and raisins. Cover and simmer 30 minutes.

Add the rest of the ingredients and simmer til broccoli is tender.

Season and enjoy!

No comments:

Post a Comment