Serves: 6
Total Calories: 259

1/2 cup teff
4 1/2 cups water
1/4 cup tamari sauce
2 tablespoons sesame oil
1 large onion cut into half moon slices
6 cloves garlic minced
1 tablespoon grated ginger
6 cups shredded red cabbage
2 cups sliced carrots
1 teaspoon ground turmeric
2 cups cooked garbanzo beans
pinch cayenne pepper

1. Place the teff, water, and tamari in a large pot, and bring to a boil while stirring with a whisk or fork. Cover, reduce the heat to low, and simmer 15 minutes while stirring occasionally.
2. While the teff is cooking, heat the oil in a large heavy pot or Dutch oven over medium heat. Add the onion, garlic, and ginger, and sauté for 5 minutes or until the onion begins to soften.
3. Add the cabbage and continue to saute another 5 minutes, then add the carrots and turmeric, and saute 5 minutes more.
4. Transfer the cooked teff and garbanzo beans to the pot and mix with the other ingredients. Cover, reduce the heat to low, and simmer for 25 minutes or until the cabbage is tender. As the ingredients simmer, add more water if needed.
5. At the end of cooking time, add cayenne pepper to the stew and mix well. Spoon into shallow bowls and serve hot.

For a Change . . .
* Instead of chickpeas, use any variety of cooked beans/legumes. Red and pink beans are recommended.
* For an extra garlicky taste, press a clove of raw garlic into the stew just before serving.
* Before serving, garnish the stew with avocado slices and/or sunflower sprouts.

Nutritional Facts:

Serves: 6
Total Calories: 259
Calories from Fat: 50

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