Millet With Chickpea And Vegetable Stew - cooking recipe

Ingredients

2 tsp. olive oil
2 tsp. butter or margarine
2 medium onions, chopped
1/4 tsp. salt
1 lb. fresh mushrooms, chopped
3 Tbsp. fresh lemon juice
1 lb. fresh broccoli, chopped
2 c. cooked or canned chickpeas (garbanzos), drained
1/2 c. currants or raisins
1/2 tsp. paprika
black pepper to taste
dashes of cayenne to taste
4 c. cooked millet

Preparation

In a large skillet, heat oil and margarine and saute the onions with salt for about 2 to 3 minutes or until onion softens. Add the mushrooms, lemon juice and broccoli.
Cover and cook the mixture over medium-low heat for about 10 minutes or until broccoli is bright green and just tender.
Add chickpeas, currants, paprika, pepper and cayenne and simmer, covered, for another 1 to 2 minutes to heat through.
Serve over cooked millet.