Moroccan-Spiced Chickpea & Roasted Root Vegetable Tagine with Millet

Ingredients

• 0.75 cup canned chickpeas, drained and rinsed
• 150 grams carrots, cut into 1-inch chunks
• 100 grams parsnips, cut into 1-inch chunks
• 0.5 medium red onion, diced
• 0.33 cup millet, uncooked
• 1.75 cups vegetable broth, divided
• 0.5 cup diced tomatoes, canned or fresh
• 0.25 cup coconut milk, full-fat
• 0.75 teaspoon ground cumin
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon ground ginger
• 0.5 teaspoon paprika
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Instructions

1. 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. 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.