Millet with tempeh, chickpea and veggie

You will need
300g millet
600ml water
120g marinated tempeh - diced
2 big peppers (green and orange) - diced
1 red onion - chopped
4 garlic cloves - grated
1 can chopped tomatoes
1 can chickpeas - drained
1 tbsp dried basil
2 tbsp oil
3 tsp bouillon powder
1 tsp smoked paprika
1/2 tsp of brown sugar
fresh chive

Method
Place the millet in a fine mesh strainer and rinse and rinse 3 times with boiling water. Pour water into the large saucepan, add the bouillon powder and millet. Cook about 5 minutes than turn the heat off, cover and leave about 10-15 minutes until soft and fluffy.

Meanwhile heat a oil in a large and deep pan and cook chopped onions for 5 minutes. Add diced peppers, tempeh and garlic.

Cook until slightly colored and then add drained chickpea, chopped tomatoes, dried basil, smoked paprika, sugar and 1 tsp bouillon powder. Cook about 5 minutes and then mix with cooked millet. Season with salt if you want and serve sprinkle with chive.