
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.
Italy
| Energy (kcal) | 86.86 |
| Carbohydrates (g) | 11.28 |
| of which Sugars (g) | 3.68 |
| Fat (g) | 2.29 |
| of which Saturates (g) | 0.28 |
| Protein (g) | 3.87 |
| Fiber (g) | 4.54 |
| Sale (g) | 0.13 |