Millet With Chickpea And Vegetable Stew

• 2 tsp. olive oil
• 2 tsp. butter or margarine
• 2 medium onions, chopped
• 1/4 tsp. salt
• 1 lb. fresh mushrooms, chopped
• 3 Tbsp. fresh lemon juice
• 1 lb. fresh broccoli, chopped
• 2 c. cooked or canned chickpeas (garbanzos), drained
• 1/2 c. currants or raisins
• 1/2 tsp. paprika
• black pepper to taste
• dashes of cayenne to taste
• 4 c. cooked millet

1. In a large skillet, heat oil and margarine and saute the onions with salt for about 2 to 3 minutes or until onion softens. Add the mushrooms, lemon juice and broccoli.
2. Cover and cook the mixture over medium-low heat for about 10 minutes or until broccoli is bright green and just tender.
3. Add chickpeas, currants, paprika, pepper and cayenne and simmer, covered, for another 1 to 2 minutes to heat through.
4. Serve over cooked millet.

olive oil, butter, onions, salt, fresh mushrooms, lemon juice, fresh broccoli, chickpeas, currants, paprika, black pepper, cayenne, millet

Taken from www.cookbooks.com/Recipe-Details.aspx?id=396536 (may not work)