Jan Vacha
Ultimate Vegetable Pot
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Ingredience
- 1 tablespoon coconut oil
- 1 sweet onion, diced
- 1 head cabbage, shredded
- 3 cloves garlic, minced (optional to use fermented black garlic)
- 2 tablespoons miso paste
- 1 inch fresh ginger, peeled and minced
- 1 teaspoon ground cayenne
- 1 teaspoon ground cinnamon
- 2 large carrots, diagonally sliced
- 1 bulb fennel, thinly sliced
- 1 zucchini, cut into bite-size pieces
- 32 ounces canned diced tomatoes
- 4 ounces tomato paste
- 1 cup cooked black-eyed peas
- ½ cup cooked chickpeas
- ½ cup green peas
- 1 handful fresh cilantro or thyme for garnish
Postup
In a medium-large pot, heat coconut oil and add diced onion, garlic, shredded cabbage, and sliced fennel. Stir and cook until soft and flavors developed.
Add carrots, miso, ginger, cinnamon, cayenne, zucchini, tomatoes, tomato paste, black-eyed peas, chickpeas and water to cover. You may also use low sodium vegetable stock to cover instead of water. Adjust seasonings to your taste.
Simmer and cook for 45 minutes-1 hour or until all vegetables are tender.
TO SERVE: An option to serve over a bed of cooked quinoa or millet. Otherwise, enjoy in a bowl with fresh herbs like mint, thyme, or parsley on top. Side of avocado toast as well.