Golden millet and crunchy roasted chickpeas combine with fresh young spinach and sun-dried tomatoes in this bowl for a tender yet crunchy eating experience packed with vitamins and plant-based protein.
- 320 g golden millet
- 1,2 l vegetable stock
- 175 g chickpeas canned, drained
- 5 ml olive oil
- salt, ground caraway, ras el hanout
- 350 g baby-spinach
- 400 g mushrooms
- 150 g sun-dried tomatoes
- 200 g leek
- 25 ml olive oil
- Simmer the millet in vegetable stock until al dente, drain (making sure to keep the cooking liquid), then leave to cool. Marinate the drained chickpeas in a little olive oil, salt, caraway, and ras el hanout. Spread the chickpeas over a baking tray lined with baking paper and roast them in a pre-heated oven at 200°C for approx. 30 minutes.
- In the meantime, wash the spinach and then clean the mushrooms before cutting them into quarters. Cut the sun-dried tomatoes and washed leek into fine strips. Heat the remaining olive oil in a pan, sauté the leek and mushrooms, add the spinach, add a little stock and then cover with a lid. Once the spinach has wilted, stir in the sun-dried tomatoes. Season with a little salt to taste.
- Serve the cooled millet with the vegetables in bowls or on plates and top with the chickpeas.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.