Cooked - Millet With Roasted Tomatoes And Chickpeas

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asunnysideupday

Millet With Roasted Tomatoes And Chickpeas

4.0

400 g / ~14 oz mini tomatoes

2 small red onions

1 tbsp olive oil

Dash of salt & pepper

400 g / ~ 14 oz cooked chickpeas

4 tbsp olive oil

1 tbsp tamari sauce (gluten-free soy sauce)

2 tsp apple cider vinegar or lemon juice

1 tsp ground cumin

1 tsp onion powder

½ tsp garlic powder

½ tsp paprika

½ tsp coconut sugar or other sweetener

2.5 dl / 1 cup unsweetened plant-based cream for cooking

2 dl / 0.8 cups millet

6 dl / 2.5 cups water

1 Urtekram plant-based palm oil free bouillon

Lots of fresh herbs and greens (arugula, basil, oregano, thyme, parsley)

Preheat oven to 180 C / 356 F.
Cut red onions and tomatoes in half and put in a casserole dish. Splash a little olive oil, and a dash of salt & pepper.
Mix the chickpea marinade ingredients together.
Put chickpeas in another casserole dish, pour over the marinade and oat cream and mix until well combined.
Place both dishes in the oven on the same level and roast for about 35-40 minutes or until tomatoes are soft.
Prepare the millet according to instructions in the package. Rinse with both cold and boiling water and cook with plant-based bouillon for about 25 minutes until soft and fluffy.
Serve roasted tomatoes and creamy chickpeas with fluffy millet and fresh herbs & greens.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Grain Bowl

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 51 weeks ago

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