Millet with chickpeas, peppers and paprika spice

Ingredients

For 1 serving

• Millet60 g
• Cooked chickpeas130 g
• Bell peppers1
• Red onion30 g
• Garlic1 clove
• Paprika2 g
• Cayenne pepperto taste
• Cumin1 g
• Extra virgin olive oil10 g
• Cilantro4 g
• Saltto taste

In season: July – September

Method

1. Rinse the millet, put it in a small pan with two and a half times its volume of water and a pinch of salt, bring to the boil, cover and cook for 15 minutes over the lowest heat, until the water is absorbed; fluff with a fork.
2. Meanwhile slice the red onion; deseed the peppers and cut them into strips; chop the garlic; rinse and drain the chickpeas.
3. Heat the olive oil in a frying pan over medium heat and fry the onion and peppers for 8 minutes, stirring, until soft and lightly browned.
4. Add the garlic, paprika, chilli powder and cumin and stir for 30 seconds, until fragrant; add the chickpeas with a splash of water and a pinch of salt and cook for 3 minutes, until the liquid has reduced.
5. Stir in the millet and finish with torn coriander.