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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | tablespoon | olive oil, extra virgin | 1 | clove | garlic minced | 1/2 | medium (2-1/2" dia) | Onion, chopped | 1 | medium | carrot, organic, sliced | 1 | cup, cubes | Squash, winter, butternut, raw | 1/2 | teaspoons | Spices, ground cumin | 1 | cup | chickpeas (15oz can) | 1/2 | can (16 fl oz) | tomatoes canned, diced | 1/4 | cup, packed | organic raisins | 1/4 | teaspoon | cinnamon, ground | 1/4 | teaspoon | sea salt | 1/8 | teaspoon | Crushed Red Pepper Flakes, Dried | 1 1/2 | cups | broth, vegetable, organic | 1 | tablespoon | fresh parsley, chopped | 1 | tablespoon | Lemon zest |
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Steps
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Sequence
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Step
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| | 1 | In a stew pot, heat oil over medium heat. Add garlic, onion, carrots, squash and cumin and saute until golden, about 10 minutes. | | 2 | Stir in chickpeas, stewed (or fire-roasted) tomatoes, raisins, cinnamon, salt, crushed red pepper, and broth. Bring to boil, cover then reduce heat to simmer on low for 30 minutes or until vegetables are tender. Adjust seasoning to taste. | | 3 | Meanwhile, prepare millet by placing millet and vegetable broth in a saucepan. Bring to boil over medium high heat. Reduce to simmer on low heat for 25 minutes or until millet is fluffy and broth is absorbed. | | 4 | Serve millet and stew garnished with parsley and lemon zest. |
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