Millet stew with beans and courgette

Ingredients (serves 3)

• Millet (dry)150 g
• Red kidney beans, cooked / tinned360 g
• Courgette300 g
• Tinned tomatoes400 g
• Onion100 g
• Rapeseed / sunflower oil15 g

Also: Garlic, thyme, sweet paprika, parsley, salt, water

Method

1. Get ready: finely chop the onion and 2 garlic cloves and dice the courgette (300 g). Rinse the millet (150 g) in hot water; rinse and drain the beans (360 g).
2. Heat the oil (15 g) in a pot over medium heat. Fry the onion, garlic and courgette for 5 min, until the onion is soft.
3. Add the millet, tomatoes (400 g), 400 ml water, thyme and sweet paprika. Season lightly with salt and bring to the boil over high heat for 2–3 min.
4. Cover and simmer over low heat for 20 min, stirring once. The millet should swell and soften.
5. Stir in the beans and warm through over low heat for 5 min. If it's too thick, add a splash of water.
6. Taste, adjust the seasoning and sprinkle with chopped parsley. Cool any leftovers within 2 hours and keep in the fridge for up to 3 days.