- 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
- Flat leaf Parsley
- Roasted Red Pepper
- Kalamata Olives
- Diced Red Onions
- 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.
*I’ve also used whole spices before. I usually just a touch less of the whole spices and allow them to toast a bit in a dry skillet before grinding.
*Millet can also be toasted before hand. Simply add the millet to the dry pot and over medium-low heat, cook the millet, shaking the pan often, until the millet is fragrant, 5 to 6 minutes.
*These toppings are just a suggestion- tomatoes, cucumbers, and yogurt sauce make nice additions.