Millet and chick pea bread
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Chick peas |
| 1 | 7 in strip kombu seaweed | |
| ¾ | pint | Water |
| 1½ | teaspoon | Shoyu |
| 2 | Spring onions; chopped | |
| 1 | pounds | Organic millet |
| 3 | pints | Water |
| 4 | Onions; cut in half and | |
| ; sliced | ||
| 2 | Pinches salt | |
Directions
1. Wash the chick peas and soak overnight.
2. Place the drained chick peas, ¾ pint of water and kombu in a pressure cooker and cook for 1¼ hours.
3. Reduce the pressure and add the shoyu and simmer for about 30 minutes, adding more water if necessary. 4. Drain then grind the chick peas and mix in the spring onion.
5. Wash the millet, then dry roast in a frying pan for about 10 minutes or until it gives off a nutty aroma.
6. Bring the 3 pints of water to the boil and add the onion, millet and salt. Cover and simmer gently for 40-50 minutes or until the water is absorbed.
7. Mix the millet with the chick pea paste and leave to set in a tin overnight. Cut into slices and serve fried.
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Converted by MM_Buster v2.0l.