Moroccan-Spiced Seitan & Chickpea Tagine with Herbed Millet

Ingredients

• 3.5 oz seitan, cubed
• 0.75 cup chickpeas, cooked, drained and rinsed
• 0.5 medium onion, diced
• 2 cloves garlic cloves, minced
• 0.75 cup diced tomatoes, canned, unsweetened
• 0.75 cup vegetable broth, low-sodium
• 0.25 cup dried apricots, chopped
• 0.75 tsp ground cumin
• 0.25 tsp ground cinnamon
• 0.25 tsp ground ginger
• 0.5 tsp paprika
• 0.25 tsp turmeric
• 0.5 cup millet, uncooked
• 1 cup vegetable broth, for millet

Instructions

1. 1

   Toast millet in a dry saucepan over medium heat for 2-3 minutes, stirring frequently until fragrant. Add 1 cup broth, bring to boil, reduce to simmer, cover and cook 15 minutes until tender. Remove from heat and fluff with fork. Stir in fresh cilantro and parsley.

2. 2

   While millet cooks, heat olive oil in a large skillet over medium heat. Sauté diced onion for 4 minutes until softened.