• 2 tablespoons vegetable oil
• 2 cups cabbage, coarsely chopped
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon cayenne
• 1/2 teaspoon curry powder
• 1/4 teaspoon cried thyme
• 14 1/2 oz whole peeled tomatoes, undrained
• 1 cup vegetable broth or water
• 2 tablespoons smooth peanut butter
• 2 cups sweet potato, cubed
• 1 1/2 cups rutabaga or turnip, cubed
• 1 cup carrot in 1/2-inch pieces
• 1 cup cooked chickpeas
• 2 cup cooked millet

Method

Heat the oil over medium high heat in a large stockpot o. saucepan.  Put in cabbage, onion, and garlic.  Cook, stirring, until cabbage is softened and onions start to turn translucent. Stir in cayenne, curry powder, and thyme, mixing well. Stir in tomatoes, breaking them with a wooden spoon .

Add broth and peanut butter, and stir until completely smooth.  Add potato, rutabaga, carrot, & chickpeas.  Bring to a boil.  When boiling, immediately reduce heat to a strong simmer.  Cook, simmering, uncovered for 35 minutes.  Serve over the millet.  

Serves: 4 - 6

Contributor: pat ciesla

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