Millet Chickpea Soup
First of all let me tell you a little bit about millet and chickpeas, especially why they are good for you.
I first came across the millet’s benefits while reading a post on Irina’s blog. Those benefits definitely worked as a trigger as I said to myself that I must cook some millet ASAP.
Here’s what I found out on Wikipedia:
Millets are rich in B vitamins, especially niacin (or vitamin B3), B6 and folic acid (essential because one of its derivates is needed to produce and maintain new cells, and thus becomes pretty important during pregnancy and infancy both being periods of rapid cell divisions), calcium, iron, potassium, magnesium, and zinc. Its protein content is very close to that of wheat (about 11%).
If you have celiac you can eat as much millet as you like because it’s gluten-free.
