ROSE HARISSA MILLET WITH CHICKPEAS, ALMONDS & DILL
here is nothing better than coming home after a hard day’s work to the appetising aroma of a hearty meal wafting through the house. Our busy lives mean there is little time for slaving over a hot stove but, thankfully, slow cookers are handy and loyal kitchen companions throughout the year. For satisfying one-pot meals, simply add your ingredients, let the magic happen and return a few hours later to a wholesome, home-cooked meal. Chef Katrina Meynink believes one-pot slow-cooking need not be boring, just because it’s convenient. In her book, ‘Slow Victories’ (Hardie Grant, £16.99), she shows us how to conjure up feasts fit for a foodie. Alongside inspiring, modern recipes, you will find tips and tricks for stocking your pantry and fridge for slow-cooking greatness – easy-peasy and full of flavour. If you thought slow-cooking was all about the mushy stew, think again!
Serve this flavourful Middle Eastern-inspired dish as an accompaniment to lamb, chicken or white fish, or fill a bowl and top with yoghurt, rose harissa and spring onions for a nutritious veggie meal on its own.
SERVES 2
190g millet
500ml vegetable or chicken stock 1 garlic clove, crushed
1 × 425g tin chickpeas, drained and thoroughly rinsed
1 tbsp rose harissa
155g smoked almonds, roughly chopped
½ bunch dill, fronds pulled ½ bunch flat-leaf parsley, finely chopped
75g currants
TO SERVE
Greek yoghurt
Rose harissa, for drizzling 3 tbsp chopped spring onions
Add the millet, stock, garlic, chickpeas and half the harissa to the bowl of your slow cooker. Give it a quick stir to combine.
Close the lid and cook on low for 1 hour, stirring at the 45-minute mark and checking the liquid. If the liquor has been absorbed and the grains are light and fluffy, turn out the millet and chickpeas into a bowl. If the liquid hasn’t quite been absorbed, cook for another 15 minutes with the lid ajar.
Once cooked, taste and adjust the amount of rose harissa accordingly. Add the remaining ingredients and season well with salt and pepper. Dollop with yoghurt, an extra drizzle of harissa and scatter over the spring onions to serve.