2 1/2 pints (1.4 litres) vegetable stock
3 cloves garlic, crushed
2 onions, chopped
1 lb (450g) sweet potato, peeled and diced
1 x 400g tin chick peas
6 oz (170g) millet
Approximately 1 tbsp soya sauce
4 oz (115g) peanut butter
3 oz (85g) chopped kale
Juice of 1 lemon
1. Heat a large saucepan and add 1-2 tablespoons of vegetable stock. Add garlic and onion and saute until soft.
2. Add the rest of the stock, sweet potatoes, chick peas, millet and a drop or two of soy sauce. Simmer for 20 minutes.
3. Remove some of the stew liquid from the saucepan, blend with peanut butter and return to the saucepan.
4. Add the kale and cook for 5 min. Season to taste with lemon juice and soya sauce, adding a little at a time. Serves 4.