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1
Rinse the kidney beans and chickpeas and drain thoroughly.
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2
Parboil potatoes and sweet potatoes.
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3
Heat olive oil in a Dutch oven over medium high heat.
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4
Add the onion, garlic, carrot and celery.
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5
Saute for 5 minutes, or until the onions are translucent.
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6
Add the parsnip and saute another 2 minutes.
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7
Add the chili powder and cook another minute.
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8
Add the vegetable stock and drained beans and bring to a boil over high heat.
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9
Lower heat, cover and simmer for 5 minutes.
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10
Add broccoli, tomatoes, sweet potatoes, fingerling potatoes, greens, corn and salt.
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11
Bring to a boil then cover and simmer for 10 minutes, or until beans and vegetables are tender.
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12
Serve over cooked millet.
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13
Garnish with sliced scallions.
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14
To cook the millet:.
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15
Place millet in a fine mesh strainer.
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16
Rinse under cool water for about 1 minute and thoroughly drain.
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17
Heat a heavy skillet over medium heat.
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18
Add the drained millet to the hot pan and, stirring frequently, dry-roast the millet for a few minutes until it becomes dry and fragrant, but not brown.
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19
Remove from heat.
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20
Bring the water to a boil, add salt and toss in roasted millet.
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21
Return to a boil, reduce heat to a simmer and cover.
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22
Cook for 2030 minutes until all liquid is absorbed.
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23
Remove from heat and leave covered for a few minutes.
