Ingredients

The following ingredients have 2 Servings
  • Chickpeas
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon sea salt
  • 1 teaspoon turmeric powder
  • 1 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • Pinch of cayenne pepper
  • 3 tablespoons olive oil
  • 2 cups chickpeas (or 1-15 ounce can, drained and rinsed)
  • 1/3 cup thinly sliced red onion
  • 1 cup uncooked millet
  • 2 cups water
  • Pinch of salt
  • Toppings
  • Flat leaf Parsley
  • Roasted Red Pepper
  • Hummus
  • Feta
  • Kalamata Olives
  • Diced Red Onions

Instruction

  • Preheat oven to 350˚.
  • In a medium bowl, combine minced garlic with spices (cumin through the cayenne pepper). Add in the olive oil and stir until well combined/paste has formed. Stir in the chickpeas and red onions, using a spatula to toss and coat. Transfer chickpeas to a roasting pan and cover with foil. Bake for 30 minutes until chickpeas are hot and onions are tender.
  • While chickpeas are cooking, combine millet with 2 cups water and a pinch of salt (see note). Bring to a boil, reduce to a simmer, and let cook until the majority of water as been absorbed (12 to 14 minutes). Cover, remove from heat, and let sit until chickpeas are done (the millet needs a bit of time to absorb any leftover water).
  • Prepare the toppings you want to use and once chickpeas are done, divide millet, cover with chickpeas, and add your favorite toppings.