Autumn millet bowl with pumpkin, chickpeas and crispy sage

Ingredients

For 1 serving

• Millet55 g
• Pumpkin220 g
• Cooked chickpeas120 g
• Fresh sage3 g
• Spinach40 g
• Pumpkin seeds10 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

In season: September – December

Method

1. Preheat the oven to 200 °C (conventional). Peel and deseed the pumpkin and cut it into roughly 2 cm cubes; toss on a lined tray with half the oil and a pinch of salt.
2. Roast for 25 minutes, turning halfway, until the pumpkin is soft and caramelised at the edges.
3. Meanwhile, rinse the millet in a sieve until the water runs clear. Put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover and cook over low heat for 15 minutes until the water is absorbed; fluff with a fork.
4. Drain and dry the chickpeas. Heat the remaining oil in a frying pan over medium heat and fry the chickpeas and sage leaves for 4 minutes, until the sage is crisp and the chickpeas golden.
5. Wash and dry the spinach.
6. Build the bowl with spinach, millet, pumpkin, chickpeas and sage and finish with the pumpkin seeds and some black pepper.