When it's cold and wet outside, this recipe is the perfect meal. It is healthy, hearty, vegetarian and cost-effective.
1 small to medium onion
1 teaspoon cardamom powder
1 medium burdock root, diagonal cut into ¼ inch thick slices
1 medium parsnip, cut into ½ inch cubes
1 medium jewel or garnet yam, cut into ½ inch cubes
4-6 cloves garlic, minced
1 teaspoon sea salt
½ cup millet, washed
2 cups cooked garbanzo beans
4-6 cups water or stock
1 tablespoon chickpea or other light miso dissolved in 2 tablespoons water
Heat a large stew pot on medium heat. Add the oil, then the onion and ground cardamom. Stir to coat with the oil.
Next add the burdock root, stir into the cooking onions. Add the carrot, followed by the yam. Add the garlic, and continue to sauté.
Add the sea salt, stirring it into the cooking veggies.
Add the millet, folding into the sauté followed by the garbanzo beans.
Add water or stock all at once, and cover the stew so it comes to a boil. Reduce the heat to a simmer.
When all the veggies are fork tender and the millet is cooked, remove from the heat and add the diluted miso. Let sit for a few minutes.
If you wish puree about ½ cup of the stew in a blender and stir back into the pot.