Amaranth Bowl with Chickpeas, Black Beans and Vegetables

Ingredients

• amaranth seeds — 175 g (in place of the source's barnyard millet (see adapted))
• chickpeas — 90 g (cooked)
• black beans — 90 g (cooked)
• carrot — 45 g
• peas — 45 g
• capsicum — 45 g
• garlic paste — 45 g (the method says minced garlic)
• oil — 10 g (the method says olive oil)
• salt and pepper (to taste)
• water — 3 cups per cup of amaranth (measure the 175 g of seeds in a cup and use three times that volume; FSSAI's ratio for boiled ramdana)
• fresh herbs (optional, to garnish)

Method

1. Rinse the amaranth under cold water and drain.
2. Measure the seeds in a cup and bring three times that volume of water to a boil. Add the amaranth and boil for 8 to 10 minutes, until the seeds swell, fluff up and turn tender.
3. Meanwhile heat the oil in a frying pan over medium heat and cook the garlic until fragrant.
4. Add the vegetables and cook until just tender but still crisp, then stir in the chickpeas and black beans, season with salt and pepper and cook for 2 to 3 minutes more.
5. Spoon the amaranth into a serving bowl, top with the vegetable and bean mixture and finish with herbs if you like. Serve warm.