Hirse Bowl mit jungem Spinat und Kichererbsen-Crunch
Servings
4
Servings
4
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Serve the cooled millet with the vegetables in bowls or on plates and top with the chickpeas.