Roasted vegetables and chickpeas with cauliflower millet pilaf

Chickpeas have numerous health benefits such as lowering LDL cholesterol, balancing blood sugar and has quite the vitamin and mineral profile including calcium, magnesium, B vitamins, Selenium and loads of fibre. https://www.medicalnewstoday.com/articles/280244

You can use any remaining chickpeas (if cooked from scratch make sure you boil with kombu/ wakame or any other seaweed to take the wind out of the peas), and make a hummus to use throughout the week.

Use leftovers for future lunches and dinners – add to mixed leaf and avocado salads with fresh salad ingredients, olive oil, lemon/ lime juice and / or apple cider vinegar.

Roasted vegetables and chickpeas with cauliflower millet pilaf

Chickpeas have numerous health benefits such as lowering LDL cholesterol, balancing blood sugar and has quite the vitamin and mineral profile including calcium, magnesium, B vitamins, Selenium and loads of fibre.
Course Main Course
Cuisine Mediterranean
Servings 6 people

Ingredients
  

Roasted Vegetables

  • ½ capsicum YELLOW
  • ½ capsicum RED
  • 1 aubergine (aka eggplant)
  • ½ zucchini
  • 1 onion
  • 4 cloves garlic
  • 1 sweet potato or kumera
  • 2 cups chickpeas freshly soaked & cooked (boiled)
  • olive oil
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp fennel seeds
  • fresh mint
  • fresh parsley
  • fresh coriander
  • 3 tbsp sunflower seeds

Millet Pilaf

  • 1 onion
  • 1 carrot
  • 1 tsp ground coriander
  • 1 clove garlic
  • 175 gm millet
  • 600 ml water
  • 3 tbsp raisins
  • cauliflower
  • lime
  • optional pot set yoghurt use sheep, goat or coconut for dairy free

Instructions
 

Roasting the Veges

  • Dice all the vegetables for roasting and place in a pan with the onion, garlic and spices – roast in a moderate oven for about 20-30 minutes
  • Include the already cooked Chickpeas (or you can use organic BPA free tinned) and add for the last 10 minutes of cooking time.

Millet Pilaf

  • For the millet pilaf, finely chop the onion and garlic, add the coriander and a little olive oil.
  • Then add the finely chopped carrot and cook for a few minutes.
  • Add the rinsed millet and water and allow to cook via the absorption method for 15-20 minutes until fluffy.
  • In the last 5 minutes of cooking add the raisins and cauliflower florets.
  • Once cooked, stir through the freshly chopped herbs.

Serving

  • Add the roasted vegetables to the millet pilaf and add the freshly squeezed lime + 1 x Tbsp of pot set sheep’s, goats or coconut yoghurt!
Keyword dairy free, gluten free
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