Indian millet bowl with chickpeas & bell pepper
Indian millet bowl with chickpeas & bell pepper: 601 kcal and 21 g protein per serving, ready in 25 minutes. Nutrition calculated from the ingredients.
Ingredients
- 10 g Olive oil
- 70 g Millet (raw)
- 150 g Chickpeas (canned) (drained)
- 120 g Bell pepper (in strips)
- 25 g Rocket
- 4 g Curry powder
- 2 g Turmeric
- 2 g Ground ginger
Instructions
- Cook 70 g Millet per package instructions in double the amount of salted water, then drain.
- Season 150 g Chickpeas and sear in 10 g olive oil over high heat for 4–6 minutes.
- Add 120 g Bell pepper, reduce to medium heat and cook 5–7 minutes until al dente.
- Put Millet in a bowl and add Chickpeas and Bell pepper on top.
- Toast 4 g curry powder, 2 g turmeric and 2 g ground ginger in the hot fat for 30 seconds before adding liquid — that releases the aroma.
- Finish with 25 g fresh Rocket, season with salt, pepper and a squeeze of lemon.
Nutrition per serving
- 601 kcal
- 21 g protein
- 88 g carbs
- 18 g fat