Ingredients
Hint:
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
kochen@bettybossi.ch
Roasted chickpeas
Millet bowl
How it's done
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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.
| Tip: | This recipe can also be made with spelt, quinoa, couscous, etc. |
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