Soak the chickpeas for at least 8 hours. Put the legume in a pan and cook for about 2 hours with a bay leaf.
In a pan heat a spoonful of oil and brown the onion, garlic, cumin seeds, paprika and curry.
Wash and drain the millet and put it in a pan, toast it and cover with slightly salted water, continue cooking for about 25 minutes adding water when necessary.
At 10 minutes from the end of cooking together with the julienne tris and chickpeas.
Finish cooking and serve immediately.

Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”