Easily digestible Millet Bowl with green peas

Ingredients:

500 gr. millet
1 strip of kombu
1 onion
1 eggplant
1 fennel
½ endive head
1 teaspoon crushed garlic
1 tablespoon ras al hanout
1 teaspoon chilli
350 gr. frozen peas
1 tablespoon toasted sesame seeds (gomasio).

Coconut oil or butter for frying.

Bring 500 ml of water to a boil and stir in the millet and add the kombu. Put a lid on it and lower the heat. Let it simmer for 15 minutes.

In the meantime, peel the onion and cut it into small pieces. Wash the aubergine, fennel and endive and cut the vegetables into small pieces or thin strips.

In a wok (BPA-free) melt some butter and stir fry the onion until it is translucent. Add the garlic and stir in the herbs (ras al hanout and chili). Place eggplant first and add 1 tablespoon of water. Once the aubergine is soft, add the fennel and finally the endive. Stir together and let it boil for 10 minutes. Add more water if you see some smoke coming off the veggies. Finally, add the frozen peas and stir-fry briefly until they thaw and are warm.

Find a nice bowl to scoop some millet in it and take the vegetable pea mixture to cover. Finish with some sesame seeds on top and enjoy!