Ingredients
1 cup millet
2 cups vegetable broth
1 pinch saffron threads
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 cup cooked chickpeas
2 cups baby spinach
Salt and pepper, to taste
Method
1. Rinse millet under cold water until the water runs clear.
2. In a medium pot, bring vegetable broth to a boil. Stir in saffron and millet. Cover and reduce heat. Simmer for 20 minutes or until millet is fluffy.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until softened. Then add the carrot and cook for about 5 minutes.
4. Stir in cooked millet and chickpeas. Toss everything together. Add baby spinach and cook until wilted. Season with salt and pepper to taste.
5. Serve warm or at room temperature.
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