Spice-roasted vegetables with chickpeas, millet and chermoula
Ingredients
Roast vegetables
- 3/4 cups cooked chickpeas, rinsed well
- 3 Tbsp. extra virgin olive oil
- 2 Tbsp. finely chopped cilantro stems
- 2 garlic cloves, finely chopped
- 1 tsp coriander seeds roughly ground
- 3 tsps cumin seeds roughly ground
- 1 tsp. paprika
- 1/2 tsp. cinnamon
- 1 tsp. honey
- 1 tsp. sea salt
- 1/2 tsp. fresh ground pepper
- Rind of one lemon
- 1 bunch baby beets
- 1 bunch baby carrots or about 4 larger ones
- 2 small parsnips, cut into quarters
- mint leaves, to serve
Millet
- 1 tbs olive oil
- 1 cup hulled millet
- 2 cups water
Chermoula
- 1 small bunch cilantro
- 1/4 cup extra virgin olive oil
- juice of one lemon
- 1 garlic clove
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- sea salt
Preparation
Roast vegetables
Drain the chickpeas well.
Preheat the oven to 180 deg C.
Place olive oil, cilantro stems, garlic, spices, honey, salt, pepper and lemon zest in a large bowl and mix well.
Cut the beets and parsnips in half so they are about the same thickness as the carrots.
Add the chickpeas, carrots and parsnips to the bowl and toss to coat.
Transfer to a baking sheet in a single layer.
Toss the beets in the remaining marinade and tuck them to one side of the baking sheet.
Roast for 35-45 minutes, stirring everything once, until golden and tender.
Millet
Heat the oil in a saucepan and add the millet.
Stir continuously for 3 to 4 minutes until toasty and fragrant.
Add the water and a pinch of salt.
Cover and bring to a boil.
Reduce the heat and simmer for 20 minutes or until all the water is absorbed and the millet is tender.
Remove from the heat and keep the lid on to allow to steam for 5 minutes.
Chermoula
Place all the ingredients in a blender or food processor and blend until a rough sauce is formed.
Season to taste with salt.
