Moroccan-Spiced Chickpea Tagine with Millet & Charred Broccolini

Ingredients

• 3/4 cup canned chickpeas, drained and rinsed
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 3/4 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/2 tsp turmeric powder
• 1/2 tsp smoked paprika
• 1/2 tsp harissa paste
• 3/4 cup vegetable broth
• 1/2 cup diced tomatoes, canned or fresh
• 1/4 cup dried apricots, chopped
• 1/4 cup green olives, pitted
• 1/2 cup millet, uncooked
• 1 cup water, for millet
• 6 oz broccolini, trimmed
• 2 tsp olive oil, divided
• 1/2 tsp sea salt, divided
• 1/4 tsp black pepper
• 1 tbsp fresh cilantro, chopped for garnish

Instructions

1. 1

   Rinse millet thoroughly. In a small pot, combine millet with 1 cup water and a pinch of salt. Bring to boil, reduce heat to low, cover and simmer 15-18 minutes until tender. Remove from heat and let stand 5 minutes, then fluff with fork.

2. 2

   While millet cooks, heat 1 tsp olive oil in a large pan over medium heat. Add diced onion and cook 4-5 minutes until softened and lightly golden.