Senegal Stew With Millet

Recipe Ingredients

2 tablespoons	30ml	Oil
2 cups	292g / 10oz	Cabbage - coarsely chopped
1 cup	62g / 2.2oz	Chopped onion
2		Garlic - minced
1/2 teaspoon	2.5ml	Cayenne
1/2 teaspoon	2.5ml	Curry powder
1/4 teaspoon	1.3ml	Dried thyme
1		Whole peeled tomatoes - undrained
1 cup	237ml	Vegetable broth - or water
2 tablespoons	30ml	Peanut butter - smooth
2 cups	474ml	Sweet potato - cubed
1 1/2 cups	355ml	Rutabaga - cubed
1 cup	110g / 3.9oz	Carrot - sliced 1/2-in long
1 cup	237ml	Chickpeas - cooked
2 cups	474ml	Millet - cooked

Recipe Instructions

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 powder, and thyme; stir in tomatoes, breaking them up with spoon (can also squish them through your hands as you add them).

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.

Source:
Cooking Light, Nov/Dec 1994, page 195

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