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Millet bowl
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
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- 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)
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.
