Moroccan-Spiced Chickpea & Millet Tagine with Roasted Root Vegetables

Ingredients

• 3/4 cup canned chickpeas, drained and rinsed
• 1/2 cup millet, uncooked
• 1 1/2 cups vegetable broth, divided: 1 cup for millet, 1/2 cup for tagine
• 150 grams carrots, cut into 1-inch chunks
• 100 grams parsnips, cut into 1-inch chunks
• 1/2 medium red onion, sliced into wedges
• 1 1/2 tablespoons tomato paste
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• 30 grams dried apricots, chopped
• 25 grams raw almonds, sliced
• 1 tablespoon olive oil, for roasting vegetables
• 1 1/2 teaspoons coconut oil, for millet
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 10 grams fresh cilantro, optional garnish
• 1/2 tablespoon lemon juice, optional finish

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss carrots, parsnips, and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until caramelized and tender.

2. 2

   While vegetables begin roasting (after about 10 minutes), rinse millet and toast in a dry pot over medium heat for 2 minutes, stirring frequently until fragrant.