4oz / 100g chick
peas
7in strip kombu seaweed
¾ pt / 450ml water
1½tsp shoyu
2 spring onions, chopped
1lb / 450g organic millet
3pts water
4 onions, cut in half and sliced
2 pinches salt
1. Wash the
chick peas and soak overnight.
2. Place the drained chick peas, ¾ pint of water and kombu in a pressure
cooker and cook for 1¼ hours.
3. Reduce the pressure and add the shoyu and simmer for about 30 minutes, adding
more water if necessary.
4. Drain then grind the chick peas and mix in the spring onion.
5. Wash the millet, then dry roast in a frying pan for about 10 minutes or until
it gives off a nutty aroma.
6. Bring the 3 pints of water to the boil and add the onion, millet and salt.
Cover and simmer gently for 40-50 minutes or until the water is absorbed.
7. Mix the millet with the chick pea paste and leave to set in a tin overnight.
Cut into slices and serve fried. |
