Ingredients 
1 cups of organic hulled millet
3 cups of water
1 tbs olive oil
2 cloves of garlic (minced)
1 large brown onion (thinly sliced)
5 cups of vegetables chopped (cauliflower, broccoli, zucchini, squash, mushrooms work well – but you can use whatever is in your refrigerator)
1 tsp organic basil
1 tsp organic oregano
1/2 tsp himalayan rock salt - fine
Organic cracked black pepper – just a little
2 tbs lemon juice
400g can of cooked organic chickpeas (drained & rinsed)
1 cup of grated cheese
Sprinkling of paprika 

Method 
Cook the millet by combining the millet & water in a saucepan bring to the boil then cover and simmer for 25mins. Once cooked fluff with a fork and set aside.  

Meanwhile heat the oil in a saucepan, add the garlic and onion and cook for 3-5 mins. Add the vegetables and cook for a further 5-10mins. Add the basil, oregano, salt & pepper and stir well. Continue to cook until the vegetables are tender. Finally add the lemon, chickpeas, cheese and cooked millet. Mix thoroughly then transfer to an oven proof dish, sprinkle with paprika (and a little extra cheese if you like) and bake at 180◦C for 30mins. Enjoy! 

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