Ingredients:

2 c buckwheat
2½ litres water
2 t vegetable stock powder

 

To prepare buckwheat:

1. Wash buckwheat.

2. Place in a medium saucepan with the water and stock powder.

3. Cook for about 20 minutes.

4. Drain.  Save about ½ c of the water.

 

To make the stew:

1 red capsicum, chopped
¾ t cumin
1 green capsicum, chopped
1 t turmeric
1 large onion, chopped
1/3 c fresh coriander, chopped
4 cloves garlic, diced
3 t vegetable stock powder
1½ c tomatoes, chopped
1 dash cayenne pepper
2 T parsley, chopped roughly
1½ T cold pressed olive oil
2 t ginger, grated
4 bay leaves
1½ c frozen peas
½ c of the buckwheat cooking water

 

Method:

1. In a large frypan, heat oil.  Sauté the capsicum for one minute.

2. Add garlic, onion. Continue to stir. Cook for another minute.

3. Add cumin, ginger, turmeric, cayenne pepper, 3 T stock powder, bay leaves. Cook for another minute.

4. Add tomatoes, coriander, parsley, peas.

5. Add ¼ c of the water from cooking the buckwheat.  If still dry, add the rest of the water.

6. Cook for 3 minutes.  Fold in the cooked buckwheat.

7. Serve with salad.