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Millet bowl
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 535
  • Fat about 12g
  • Carbohydrates about 78g
  • Protein about 24g
This is needed
This is needed for 4 people
Roasted chickpeas
  • 1 tin chickpeas (approx. 250 g), rinsed, drained
  • 0.5 tsp salt
  • a little ras el hanout
  • 1 tbsp olive oil
  • a little caraway seeds
Millet bowl
  • 1.2 litres vegetable bouillon
  • 320 g yellow millet
  • 2 leek, cut into rings
  • 1 tbsp olive oil
  • 400 g leaf spinach
  • 400 g mushrooms, roughly chopped
  • herb salt, to taste
  • 16 dried tomatoes, cut into strips
  • a little Za'atar (spice mix) (Oriental spice mix)
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And that's how it's done
And that's how it's done
Roasted chickpeas
Place the chickpeas in a bowl. Add the oil and spices, mix well, spread onto a baking tray lined with baking paper. Bake/roast for approx. 30 mins. in the centre of an oven preheated to 200°C.
Millet bowl
Bring the stock to the boil, add the millet, cook over a medium heat for approx. 8 mins. Drain the remaining stock, leave the millet to cool. Sauté the leek in hot oil, add the spinach and mushrooms, continue to cook for approx. 3 mins., mix in the tomatoes, season. Divide the millet into bowls, top with the vegetables, scatter the chickpeas on top.

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