This is a mellow, savoury dish with notes of comforting sweetness. We have to keep spicing very light due to digestive issues in this household, but if you like more spice, this dish could certainly take it. I love the way cumin interacts with the other flavours in the dish, and the individual flavours all sing forth in a harmonious way. I reserve the lime juice to add to individual portions, but personally think it is most wonderfully balanced with this addition of acid. My husband and son have both declared it delicious, and Lumahai has even used the L word to describe his relationship with it. Then again, he does have a rather keen appreciation for the humble chickpea.
2 tbsp coconut oil
1 small onion, finely diced
3 cups green cabbage, very finely chopped
3 cups split channa (dry, uncooked, split chickpeas), well rinsed
4 cups diced asian sweet potatoes (I used white ones because they are wonderfully sweet)
3 tsp sea salt
1 tsp cumin
1 can coconut milk (or 1/2 cup coconut butter and 1 1/4 cups water)
6 cups boiling water
salt and pepper to taste
a couple tbsp lime juice
directions:
1. layer the ingredients in the crockpot in the order listed
2. cook for 6 hours
3. add salt and pepper and lime juice to taste after stirring
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