Vegetables with Millet and Chickpeas

Here is a good recipe for those who want a high protein meal yet without consuming meat. Chickpeas taste great and contain an amazing amount of fiber as well. These are the kind of dishes that help prevent bowel cancer. Vegetables with millet and chickpeas is a good summer salad dish, I will often make this as a side serve along with several other salads. It will keep in the refrigerator for a few days if stored and covered well.

Ingredients

  • 1 cup millet, rinsed and drained (optional)
  • 2 cups water
  • ½ cup Vegetable Broth
  • 1 small onion, diced
  • ½ cup corn kernels
  • ½ cup peas
  • ½ cup diced carrots
  • ½ cup cooked chick peas
  • 1 red onion sliced thinly
  • ½  tsp. Sea-salt

Method

You can add the millet or leave it out, the picture above has the dish prepared with no added millet and some zucchini. If you want to add the millet, rinse and drain the millet. Then dry saute it in a saucepan over medium heat, stirring constantly for about 4 minutes or until the millet starts to pop. Toasting the millet will give it a nutty, full bodied flavor.
Add the water, broth, and salt to the millet and bring to the boil.  Lower the heat and simmer for 10 minutes, covered.
Add the corn, peas, onion, carrots and chickpeas.  Cover and simmer for another 10 minutes.  Remove from heat; add the onion, cover and let sit for 1 – 2 minutes before serving.

Tastes great, and is a hearty meal in its own right.

Comments on this entry are closed.

Previous Post:

Next Post: