Millet bowl

Name: Millet bowl
Prep time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 400 g leaf spinach; 400 g mushrooms; 16 dried tomatoes; 2 leek; 1 tbsp olive oil; 320 g yellow millet; 1 tin chickpeas; 1 ⅕ litre vegetable bouillon; herb salt; a little caraway seeds; a little ras el hanout; ½ tsp salt; a little Za'atar (spice mix)

Total: 1 hr 10 min. | Active: 40 min.

vegan, healthy and balanced

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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.

Nadja - LouMalou

Ingredients

for 4 person

Roasted chickpeas
1 tin	chickpeas (approx. 250 g), rinsed, drained
1 tbsp	olive oil
½ tsp	salt
a little	caraway seeds
a little	ras el hanout

Millet bowl
1 ⅕ litre	vegetable bouillon
320 g	yellow millet
2	leek, cut into rings
1 tbsp	olive oil
400 g	leaf spinach
400 g	mushrooms, roughly chopped
16	dried tomatoes, cut into strips
	herb salt, to taste
a little	Za'atar (spice mix) (Oriental spice mix)

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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