Millet&Chickpea-stuffed Peppers

Soak the chickpeas for 4 hours in cold water; then rinse them, drain and cook the chickpeas in abundant salted water for ab. 50-55 minutes. Once cooked, drain and set the chickpeas aside. Meanwhile, toast the millet in a pan. Once the millet is toasted, add 3 cups of water, cover and simmer for ab. 20 – 25 minutes – or until all the water has been absorbed. Set aside. Meanwhile, in a large non-stick pan, heat a tablespoon of EVO and sauté the onion, carrots and garlic until they are soft – ab.10 minutes. Once soft, add in the curry powder and chickpeas. Cook for a couple of minutes more, until all of the ingredients are heated through. In the meantime, preheat the oven to 200°C. Right after, place the peppers in a glass baking dish with 2 cm of water and drizzle 1 tablespoon of EVO directly into the peppers also adding a pinch of salt and black pepper. Then, combine the millet to the chickpea mixture and the raisins stirring to well amalgamate all of the ingredients. Pour a spoonful of the mixture into each pepper’s half and pack the filling in. Finally, place the baking dish in the oven for ab. 30 minutes. Serve hot.