Courgette and Tomato Stew over Millet with Pine Nuts
A warm spiced vegetable stew built on green spring onion tops instead of onion, over millet with toasted pine nuts.
- 100 g millet
- 260 g courgette
- 400 g chopped tomatoes
- 2 tbsp extra-virgin olive oil
- 40 g spring onion green tops
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp ground cinnamon
- 2 tbsp pine nuts
- 10 g mint
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Add to a shopping listHow the shopping list works →- Step 1
Bring the millet and 360ml water to the boil, then cover tightly and simmer for 20 minutes until absorbed. Fluff with a fork.
- Step 2
Toast the pine nuts in a dry pan over medium-low heat for 2-3 minutes until golden, then tip them out at once.
- Step 3
Heat the olive oil in a wide pan over medium heat. Add the sliced green spring onion tops with the cumin, coriander, paprika and cinnamon and cook for 60 seconds.
- Step 4
Add the courgette half-moons and the tomatoes, season, and bring to a gentle simmer. Cover and cook for 12-15 minutes until the courgette is tender but still holding its shape.
- Step 5
Spoon the millet into bowls, ladle the stew over, and finish with pine nuts and torn mint.
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