Millet, a gluten-free whole grain, is the base for this warming vegan main course; quinoa works just as well. Cumin and cayenne work in tandem to add a savoury, spicy, anticancer edge to the meal.
Make it a main
To make this a more substantial main course, serve with a poached organic egg or other protein of choice.
2 Tbsp (30 mL) extra-virgin olive oil, divided
1 cup (250 mL) millet or quinoa
1/2 tsp (2 mL) whole cumin seeds
2 cups (500 mL) low-sodium vegetable broth
1 cup (250 mL) chopped fresh parsley
2 cups (500 mL) cooked chickpeas, dried of any excess water
1/2 tsp (2 mL) ground cumin
1/4 tsp (1 mL) cayenne
1/8 tsp (0.5 mL) salt
1/3 cup (80 mL) unsalted pistachios, chopped
1/2 lemon, cut into wedges, for serving
Preheat oven to 400 F (200 C).
Heat 1 Tbsp (15 mL) oil in medium saucepan over medium heat. Add millet or quinoa and cumin seeds; toast for 1 minute, or until fragrant. Add broth. Bring to a boil, reduce to a simmer, cover, and cook for 25 minutes (millet) or 15 minutes (quinoa). Remove from heat and steam, covered, for 5 minutes. Fluff with fork and stir in parsley. Transfer to serving platter. Meanwhile, roast chickpeas.
On large rimmed baking sheet, toss chickpeas with remaining 1 Tbsp (15 mL) oil, cumin, cayenne, and salt. Bake for 20 to 30 minutes, until crispy (a few may pop). Scatter chickpeas over millet and sprinkle with pistachios. Serve warm, at room temperature, or chilled with lemon wedges.