Moroccan-Spiced Chickpea & Roasted Root Vegetable Tagine with Millet
Prep 15 min · Cook 25 min · Serves 1 · medium
Free on iPhone
A warm, aromatic North African-inspired stew featuring tender chickpeas and caramelized root vegetables in a warming blend of cumin, cinnamon, and ginger, served over fluffy millet with a crispy almond-seed garnish
Ingredients
- 3/4 cup canned chickpeas, drained and rinsed
- 150 grams carrots, cut into 1-inch chunks
- 100 grams parsnips, cut into 1-inch chunks
- 1/2 medium red onion, diced
- 1/3 cup millet, uncooked
- 1 3/4 cups vegetable broth, divided
- 1/2 cup diced tomatoes, canned or fresh
- 1/4 cup coconut milk, full-fat
- 3/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon paprika
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
- 2 tablespoons sliced almonds
- 1 tablespoon pumpkin seeds
- 1 tablespoon fresh cilantro, chopped, optional garnish
Instructions
- 1
Bring 1 cup vegetable broth to boil in a small pot. Add millet, reduce heat to low, cover, and simmer for 20 minutes until tender and broth is absorbed. Set aside.
- 2
While millet cooks, heat olive oil in a large pot over medium-high heat. Add diced red onion and sauté for 4-5 minutes until softened.
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