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Moroccan Chickpea and Millet Soup

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Ingredients

  • 1/2 cup raw millet
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup celery, diced
  • 1 cup yam, peeled and diced
  • 1 cup cooked chickpeas
  • 1 ½ tsp ground cumin
  • ¼ tsp turmeric
  • ¼ tsp nutmeg
  • 3 lemon slices
  • 4 cups water
  • 1 tsp salt
  • Pinch of pepper
  • 2 tbsp cilantro, chopped

Rinse and soak the millet for 1/2 hour or more.

Sauté onion, garlic, and celery in olive oil over medium heat for 5 minutes or until onion is soft.

Add yams, chickpeas, millet, cumin, turmeric, nutmeg, lemon slices, water, salt and pepper. Bring to a boil, reduce heat and simmer for 20 minutes or until yams and millet are cooked.

Add cilantro and serve.

Makes 4 servings

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