Millet Zucchini Casserole

Soak the chickpeas covered with water for one night. A day later, drain well.

Dice the beef, mix with the chickpeas, paprika, crushed garlic cloves and water in a saucepan and simmer gently with the lid on for about 1 1/2 hours.

About 15 minutes before the end of the cooking time, sprinkle in the millet and fold it in. Season the stew with salt and pepper.

In the meantime, rinse the zucchini and cut into slices about 2 cm thick. Heat the oil and steam the zucchini slices in it in batches until soft. The slices should not overlap. Now drain and grease on a thick layer of kitchen roll.

Then mix into the stew and perhaps season it.

Cook in the open pot for another 5 minutes, then bring to the table.

* Soups and stews, Köhnen 1985

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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