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Snack with Millet, Chickpeas and Vegetables

Snack with Millet, Chickpeas and Vegetables
4 servings

180 g of packaged Makfa millet

2 carrots

1 red bell pepper

1 tbsp of sesame oil

200 g of canned chickpeas

150 g of canned corn

100 ml of vegetable broth

150 g of spinach

1 tbsp of white sesame seeds



for the dressing:

1 tbsp of miso paste

1 tbsp of lemon juice

1 tbsp of chopped ginger

2 tbsp of soy sauce

1/8 tsp of salt

1 tbsp of rice wine vinegar

2 tsp of honey

40 minutes


Additional properties For kids


1. Pour water over the millet, add salt, bring to a boil, reduce heat and cook for 20 minutes until ready.

2. Peel and coarsely grate the carrots, remove seeds and partitions from the pepper and cut it into strips.

3. Heat the sesame seed oil in a wok on medium heat and fry the carrots and the bell pepper for 3-4 minutes. Add the broth and let simmer for a couple of minutes. Add the spinach, and in 2 more minutes - the chickpeas and the corn.

4. Place the millet into the wok, add salt and pepper, mix and cook for 1-2 minutes.

5. Mix all the ingredients for the sauce.

6. Place the snack in serving plates, add the sauce, sprinkle with sesame seeds and serve.

Cuisine China and South-Eastern Asia
Dish type Snacks