1. Wash the chick peas and soak overnight. 2. Place the drained chick peas, 3/4 pint of water and kombu in a pressure cooker and cook for 1 1/4 hours. 3. Reduce the pressure and add the shoyu and simmer for about 30 minutes, adding more water if necessary. 4. Drain then grind the chick peas and mix in the spring onion. 5. Wash the millet, then dry roast in a frying pan for about 10 minutes or until it gives off a nutty aroma. 6. Bring the 3 pints of water to the boil and add the onion, millet and salt. Cover and simmer gently for 40-50 minutes or until the water is absorbed. 7. Mix the millet with the chick pea paste and leave to set in a tin overnight. Cut into slices and serve fried.
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|Serving Size: 1 Serving (372g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 93 (10%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 2444.1mg||84 %|
|Potassium 531.2mg||14 %|
|Total Carbohydrate 173.1g||51 %|
|Dietary Fiber 21.4g||86 %|
|Sugars, other 151.7g|
|Protein 27.6g||39 %|
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Calories per serving: 905
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