Millets are often the only cereal crops that can grow in arid lands since they need very little water and can withstand temperatures as high as 640C.
- 1 cup dry millet
- 3 cups water
- 2 carrots, peeled and diced
- 1 onion, diced
- 1 clove garlic, minced
- 1 tablespoon curry powder
- 1 can chickpeas (garbanzo beans)
- ¼ cup raisins
- 4 bell peppers
- Toast the millet in a pan to give it a nutty corn-like taste. Once the millet is toasted, add 3 cups water, cover, and simmer for 20 minutes – or until all the water has been absorbed.
- While the millet simmers, take a large non-stick sauté pan. Add a little bit of olive oil, and sauté the onions, carrots, and garlic until they are soft – about 10 minutes or so. Once soft, add the curry powder and chickpeas. Cook for another minute or two, until everything is heated through.
- Slice the peppers lengthwise. Place the peppers in a glass baking dish with a bit of water added – just enough to cover the bottom. Drizzle a little bit of olive oil, salt and pepper directly to the peppers before stuffing.
- Once the millet is cooked, add the chickpea mixture and stir it all up to combine. Toss in a few raisins if you like.
- Put a hefty scoop into each half. Pack the filling in and place the baking dish in a 200°C (400°F) oven for about 30 minutes.