This Moroccan-inspired recipe is easy and inexpensive to make, using primarily staple ingredients, dried spices and root vegetables, but it lacks in neither presentation nor taste.
Serves 4 as an entree
- 2 dried chili peppers, covered in boiling water and soaked for 30 minutes
- 1 T. oil
- ½ medium-sized onion, finely chopped
- 1 celery stalk, chopped
- 1 red bell pepper, finely chopped
- 6 cups vegetable stock
- 2/3 cups millet
- 1 cup dried lentils, rinsed
- 3 T. tomato paste
- ½ t. cayenne pepper
- ½ t. coriander
- 1 t. cumin
- ½ cup chopped dried prunes
- ½ cup chopped dried apricots
- 1 15-oz. can chickpeas, drained and rinsed
- Salt, to taste
1. Finely chop the softened dried chili peppers, removing the stems and seeds. Set aside.
2. Heat the oil in a 3-quart stockpot or saucepan over medium heat. Cook, stirring often, until the onion is fragrant and translucent, about 6 minutes. Add the broth, millet and lentils. Bring the mixture to a boil. Add the remaining ingredients except for the chickpeas and salt, turn down the heat, cover and let simmer for about 35-45 minutes, or until lentils and millet are tender.
3. Add in the chickpeas and simmer for 10 minutes more.
4. Salt to taste and serve hot.
