INGREDIENTS
gr. 300 pre-boiled chickpeas, 100 g peeled millet, 1 shallot or a few slices of onion, salt, 3 tablespoons extra olive oil, pepper (if desired), a handful of thyme, marjoram (or parsley).
PROCEDURE
Wash the millet under running water (placing it in a tight mesh strainer). Put it in a pot with 300 ml of cold water. Keep the heat high to bring it to a boil quickly. At this point, lower the heat to a minimum, add a little salt and finish cooking for about 20 minutes, when all the water has been absorbed. Add the passed or blended chickpeas, finely chopped onion, oil, aromatic herbs and any other salt to the millet. Mix the dough well (if it is too dry, add a little water) and form balls to flatten to form “medals”. Bake 10 /15 minutes in a preheated oven -160°- on a baking sheet greased with oil. Serve hot accompanied by Chickpea cream