Tahini Molasses Chickpeas and Millet Bowl
Ingredients
Chickpeas
- 1 1/2 cups cooked chickpeas
- 1 medium chopped onion
- 1 small chopped red bell pepper
- 2 medium minced garlic cloves
- 1 tablespoon grated fresh ginger
- 3 tablespoons blackstrap molasses
- 1 1/2 tablespoons runny tahini
- 1 1/2 tablespoons lemon juice
- 1 tablespoon avocado oil
- 1/3 cup water
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne (optional)
- 1 teaspoon sea salt
- Chopped flat leaf parsley
- Chopped scallions
Bowl components
- Millet
- Vegetable broth
- Broccoli
- Cauliflower
- Za'atar
- Lemon
- Pine nuts
Preparation
Millet
Toast the millet in a dry skillet until fragrant.
Cook the toasted millet in vegetable broth until tender.
Vegetable roasting
Toss broccoli and cauliflower with za'atar, lemon juice, oil, and salt.
Roast in the oven until tender and slightly charred.
Chickpea
Heat the avocado oil in a skillet, add the chopped onion and cook for 3 minutes until lightly golden.
Add the chopped red bell pepper, minced garlic, and grated ginger, cook for 2 more minutes, stirring occasionally.
Add the cooked chickpeas and cook for 4-5 minutes to crisp them up, then add the cumin, cayenne if using, and sea salt, cook for 30 seconds.
Stir in the blackstrap molasses, water, and tahini until well incorporated.
Let the mixture bubble for 5-7 minutes until sticky but still slightly runny, then remove from heat and stir in the lemon juice.
Serve topped with chopped parsley and scallions.
Assembly
In a bowl, layer the cooked millet, roasted vegetables, and chickpea mixture.
Top with pine nuts.
Notes
This dish is nutrient-packed and delicious.
