Millet bowl

Total time: 1hr 10m
Preparation Time: 40m

For 4 people


Nadja - LouMalou

Nutritional Information

Contains 535 Kcal, 24g Protein, 78g Carbohydrates, 12g Fat


  • Roasted chickpeas
  • 1 tbsp olive oil
  • 1 tin chickpeas (approx. 250 g), rinsed, drained
  • a little caraway seeds
  • 0.5 tsp salt
  • a little ras el hanout
  • Millet bowl
  • 320 g yellow millet
  • 1.2 litres vegetable bouillon
  • 2 leek, cut into rings
  • 1 tbsp olive oil
  • 400 g mushrooms, roughly chopped
  • 16 dried tomatoes, cut into strips
  • 400 g leaf spinach
  • herb salt, to taste
  • a little Za'atar (spice mix) (Oriental spice mix)

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  • Roasted chickpeas

    Place the chickpeas in a bowl. Add the oil and spices, mix well, spread onto a baking tray lined with baking paper. Bake/roast for approx. 30 mins. in the centre of an oven preheated to 200°C.
  • Millet bowl

    Bring the stock to the boil, add the millet, cook over a medium heat for approx. 8 mins. Drain the remaining stock, leave the millet to cool. Sauté the leek in hot oil, add the spinach and mushrooms, continue to cook for approx. 3 mins., mix in the tomatoes, season. Divide the millet into bowls, top with the vegetables, scatter the chickpeas on top.
  • Tip:

    This recipe can also be made with spelt, quinoa, couscous, etc.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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