Buckwheat Stew

Cook Beans

1/2 Cup Chickpea

Overnight soak beans in water

1/2 Tsp Salt
3 Cups Water

Cook beans with salt and water, allow it to boil, simmer in low for 30 minutes.

Tomato Puree

1 lb Tomatoes

Puree the tomatoes

Soup

1 Tbsp Olive Oil
1 Cup Sweet Onion, Chopped
3 Green Onion, Chopped
1 Tbsp Garlic, Chopped

Heat oil in a pan, add sweet onion, green onion, garlic and saute over low for 3 minutes.

2 Bay Leaves
1 Tsp Ground Cinnamon
1 Tsp Ground Coriander

Add bay leaves, ground cinnamon and ground coriander and saute for 2 more minutes in low.

1 Cup Zucchini, Chopped
1 bunch Kale Stems, Chopped

1 Yellow Bell Pepper, Chopped (1 cup)
1 Red Bell Pepper, Chopped (1 cup)
1 Cup Carrots, Chopped
1 Cup Celery, Chopped

Add all the vegetables, saute for 5 minutes.

1 lb Tomatoes, Chopped
1 Cup Unccoked, Raw Buckwheat Groats, Rinsed
5 Cups Water

Add chopped tomatoes, tomato puree, buckwheat, cooked chickpeas water, allow it to boil, simmer for 20 minutes in medium low.

1 Bunch Kale, Chopped

Add kale and cook for 5 more minutes.

1 and 1/2 Tbsp Lemon Juice
1/4 Tsp Turmeric Powder
1/2 Tsp Black Pepper Powder
1/4 Tsp Red Pepper Flakes
1 and 3/4 Tsp Salt
2 Tbsp Herb of your Choice (Cilantro / Mint / Parsley / Dill), Chopped

Add lemon juice, turmeric powder, black pepper powder, red pepper flakes, salt, herb. Cook for 2 more minutes.

Serves: 4

Taste Note: Tastes AWESOME

Source: ohsheglows