Put the millet, water, 25 g of extra virgin olive oil, and salt in a pot. Stir, cover with a lid and cook until the water is absorbed, about 30 minutes, then turn off the heat and let it rest for 8-10 minutes.
Blend the garlic, basil, and 50 g of extra virgin olive oil, then pour everything into a large pan and sauté for 2 minutes.
Add the vegetables, stir and cook for 20 minutes.
Then add the chickpeas, curry, and salt. Stir to flavor everything and cook for another 5 minutes.
Serve with fresh basil leaves and chili pepper if you like.
Pot
Blender
Large pan
Store in the refrigerator in an airtight container for 2-3 days.
Italia
Energy (kcal) | 64.36 |
Carbohydrates (g) | 6.51 |
of which Sugars (g) | 3.43 |
Fat (g) | 2.05 |
of which Saturates (g) | 0.25 |
Protein (g) | 3.42 |
Fiber (g) | 4.21 |
Sale (g) | 0.13 |