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
Ingredients – roasted vegetables
1/2 yellow capsicum
1/2 red capsicum
4 cloves garlic
1 sweet potato
2 cups freshly soaked and cooked (boiled) chickpeas
Ground cumin, coriander, fennel seeds (1-2 tsp of each)
Fresh mint, parsley, coriander
3 Tbsp sunflower seeds
Ingredients – millet pilaf
1 x onion
1 tsp coriander
1 x clove garlic
3 x Tbsp raisins
1. 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
2. Include the already cooked Chickpeas (or you can use organic BPA free tinned) and add for the last 10 minutes of cooking time.
3. For the millet pilaf, finely chop the onion and garlic, add the coriander and a little olive oil.
4. Then add the finely chopped carrot and cook for a few minutes.
5. Add the rinsed millet and water and allow to cook via the absorption method for 15-20 minutes until fluffy.
6. In the last 5 minutes of cooking add the raisins and cauliflower florets.
7. Once cooked, stir through the freshly chopped herbs.
Makes 6 (can make double batch)
To serve and meal variations
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!
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.