To my closest friends and family, its no secret that I absolutely love African, Caribbean and Indian food! Perhaps I’m a little partial because my mixed heritage includes all of these beautiful cultures, but these foods have an amazing variety of colors, textures, and flavors that I just can’t resist. During our time together, I have a ton of recipes that I am going to share with you that I think you will love!
I found this gorgeous vegan recipe from Tropical Vegan Kitchen and Joann Eats Well With Others. It is easy to prepare and it is a hearty, but healthy meal that I think is just perfect for those of us who are living in colder climates 🙂
1 1/2 cups raw chickpeas, black-eyed peas or a mix, soaked overnight
1 cup millet, quinoa, or brown rice
2 tbsp olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 jalapeno chili, seeded and finely chopped
2 large cloves garlic, finely chopped
3 cups vegetable broth
2 tomatoes, chopped
1 tbsp curry powder (medium or hot, its up to you)
1/2 tsp salt
freshly ground black pepper, to taste
1 lb mixed greens – kale, collards, mustard greens, swiss chard
1 (14 oz) can light coconut milk
1. Drain the beans that you’ve soaked overnight. (I find that the longer you soak them, the less time they take to cook so I let them soak for about…16 hours.) Put in a pot and cover with water until the water is about an inch higher than the beans. Add about 1 tbsp salt to the water. Bring to a boil. Cover and simmer for 20-30 minutes or until beans are tender. Drain and set aside.
2. Put the millet in a pan and cover with 3 cups water. Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated. Set aside.
3. In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, and chili and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute.
4. Add the broth, chickpeas, tomatoes, curry powder, salt and black pepper. Bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the greens and stir until wilted.
5. Add the coconut milk and millet and cook, stirring occasionally, until heated through, about 4 minutes. Add salt, pepper, and curry powder to taste. Serve warm.
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