Put the millet, water, 25 g of extra virgin olive oil and salt in a pot. Mix, 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 let it flavor for 2 minutes.
Add the vegetables, mix and cook for 20 minutes.
Then add the chickpeas, curry and salt. Mix to flavor everything and cook for another 5 minutes.
Serve with fresh basil leaves and chili if you like it.
Pot
Blender
Large pan
Store in the refrigerator in an airtight container for 2-3 days.
Italia
| Energy (kcal) | 160.87 |
| Carbohydrates (g) | 27.79 |
| of which Sugars (g) | 2.42 |
| Fat (g) | 1.97 |
| of which Saturates (g) | 0.29 |
| Protein (g) | 6.87 |
| Fiber (g) | 5.86 |
| Sale (g) | 0.16 |
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