Millet salad with chickpeas

Ingredients for 6 servings:

• 1 cup millet
• 2 cups water
• some vegetable broth, instant
• 1 can chickpeas
• 3 tomatoes
• 2 m.-sized onion(s)
• 1 garlic clove(s), finely chopped
• 1 bunch parsley, flat, coarsely chopped
• some dill to taste, roughly chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• n. B. Paprika powder, sweet
• e.g. Paprika powder, hot (or Pul Biber)
• 1 pinch of cumin
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Also delicious with meat or for grilling

Rinse the millet with hot water. Then bring to a boil with the water and stock and simmer for about 13 minutes, until the millet is just covered with water. Let it swell until the water has been absorbed. Let the millet cool slightly. In the meantime, rinse the chickpeas well and drain. Peel and finely chop one onion, then fry with the finely chopped garlic clove until translucent. Peel and finely chop the other onion, then mix with the millet. Mix together the olive oil, lemon juice, spices, and roughly chopped herbs. Now add the chickpeas and millet. Finally, wash and dice the three tomatoes, and add them as well. Mix everything well, let it sit for a moment, and serve.