Moroccan-Spiced Seitan & Chickpea Tagine with Herbed Millet

Ingredients

• 3 1/2 oz seitan, cubed
• 3/4 cup chickpeas, cooked, drained and rinsed
• 1/2 medium onion, diced
• 2 cloves garlic cloves, minced
• 3/4 cup diced tomatoes, canned, unsweetened
• 3/4 cup vegetable broth, low-sodium
• 1/4 cup dried apricots, chopped
• 3/4 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/2 tsp paprika
• 1/4 tsp turmeric
• 1/2 cup millet, uncooked
• 1 cup vegetable broth, for millet
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh parsley, chopped
• 1 1/2 tbsp olive oil
• 1/4 tsp sea salt, to taste
• 1/8 tsp black pepper, to taste
• 2 tbsp sliced almonds, toasted, for garnish

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.