Gluten Free | Institutional | Kids | Vegan

Millet meatballs with chickpeas

Ingredients:

Millet meatballs with chickpeas

Millet:

  • 180 g of peeled millet
  • 500 g of mineral water
  • 360 g vegetable broth

The millet meatballs with chickpea:

  • 300 g of cooked Castilian chickpea
  • 360 g of cooked millet
  • 4 g salt

Millet:

  1. In a bowl wash the millet with water. Rub with gentle movements to remove impurities. Repeat the above process 5 times until the impurities are eliminated. Cook the washed millet with the vegetable stock from cold and covered for 25 minutes. Cool. It is important that the millet is very dry (without broth).
  2. The millet meatballs with chickpea:
  3. Knead the chickpeas with the millet and salt until it is a smooth and firm texture. Form the meatballs (30 gr).

Emplating:

  1. Bake the meatballs on a baking sheet at 180ºC for 5 minutes. Serve them with sauce.

Method:

Millet meatballs with chickpeas

Millet:

  • 180 g of peeled millet
  • 500 g of mineral water
  • 360 g vegetable broth

The millet meatballs with chickpea:

  • 300 g of cooked Castilian chickpea
  • 360 g of cooked millet
  • 4 g salt

Millet:

  1. In a bowl wash the millet with water. Rub with gentle movements to remove impurities. Repeat the above process 5 times until the impurities are eliminated. Cook the washed millet with the vegetable stock from cold and covered for 25 minutes. Cool. It is important that the millet is very dry (without broth).
  2. The millet meatballs with chickpea:
  3. Knead the chickpeas with the millet and salt until it is a smooth and firm texture. Form the meatballs (30 gr).

Emplating:

  1. Bake the meatballs on a baking sheet at 180ºC for 5 minutes. Serve them with sauce.

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