Moroccan Chickpea and Millet Soup

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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