One Pot Sorghum With Veggies
A nourishing, hearty meal packed with fiber, protein, and immune-boosting nutrients!
Prep Time
15 minutes
COOK Time
15 minutes
TOTAL Time
30 minutes
One Pot Sorghum With Veggies
This hearty one-pot dish combines pearled sorghum and colorful vegetables, offering a nourishing meal full of fiber and protein. With a blend of spices and wholesome ingredients, it’s perfect for a satisfying, nutrient-packed meal.
Ingredients (Serves 2)
- 1 cup pearled sorghum
- ½ cup coloured bell peppers, chopped
- ½ cup asparagus, chopped
- ½ cup carrots, chopped
- ¼ cup fennel, chopped
- ¼ cup beetroot, chopped
- ¼ cup celery, chopped
- ½ avocado, chopped
- 2 cups vegetable and seaweed broth
- 1 ½ cups water
- 1 cup dried chickpeas, soaked
- The following spices: ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon turmeric, ½ teaspoon cinnamon, ½ teaspoon smoked paprika
- ½ tablespoon ginger, grated
- Salt and pepper to taste
- ¼ cup parsley, chopped
- 2 tablespoons lemon juice
Directions
- Heat 1 cup of vegetable broth in a medium-large saucepan over medium heat.
- Add the chopped carrots, celery, fennel, grated ginger, asparagus, pearled sorghum, and spices (ground cumin, ground coriander, turmeric, cinnamon, paprika) to the saucepan. Stir everything together.
- Pour in the remaining 1 cup of vegetable broth and 1 cup of water. Add the chopped mbell peppers and soaked chickpeas. Mix well and let it cook for 10-15 minutes, or until the pearled sorghum is tender.
- Once the pearled sorghum is cooked and soft to the touch, remove the saucepan from heat astir in 2 tablespoons of lemon juice.
- Top with chopped beets, avocado, and parsley.
- Season with salt and pepper to taste. Serve and enjoy!