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Millet is one of those grains that sometimes slips under the radar of superfood lovers. And yet millet is a wonderful thing! Not only is it gluten-free and packed with nutrients and vitamins, millet is also high in iron, magnesium and silicic acid. This is important for healthy bones and teeth, strong hair and healthy skin and nails. I have combined this useful, nutritious and delicious ingredient with a few other tasty morsels. It's a treat for the body AND the taste buds.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
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.
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.
|Tip:||This recipe can also be made with spelt, quinoa, couscous, etc.|
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