For the Roasted Tomatoes
- 14 oz Cherry tomatoes
- 2 Red onionsmall, quarted
- 1 tbsp Olive oil
- 1 dash Salt
- 1 dash Black pepper
For the Creamy Chickpeas
- 14 oz Chickpeascooked
For the Chickpea Marinade
- 4 tbsp Olive oil
- 1 tbsp Tamari sauceor gluten-free soy sauce
- 2 tsp Apple cider vinegaror lemon juice
- 1 tsp Cumin
- 1 tsp Onion powder
- ½ tsp Garlic powder
- ½ tsp Ground paprika
- ½ tsp Coconut sugaror other sweetener
- 1 cup Cooking creamunsweetened, plant-based
For the Millet
- 0,8 cups Millet
- 2,5 cups Water
- Fresh herbssuch as basil, oregano, thyme, parsley, cilantro to taste
Millet with Roasted Tomatoes and Chickpeas
This Millet with Roasted Tomatoes and Chickpeas is vegan and gluten free and everything that I personally look for in a healthy, nutritionally balanced and tasty dinner idea for me and my family.
Perfect for four people, I roast onions with red tomatoes and some salt and pepper then toss them with chickpeas that have been marinated in my homemade recipe of olive oil, tamari, apple cider vinegar, cumin, onion powder, coconut sugar and a plant based cream. Combined with millet and fresh herbs and greens, I think it’s really amazing!
To make Millet with Roasted Tomatoes and Chickpeas, you will need the following ingredients:
Steps to make Millet with Roasted Tomatoes and Chickpeas
Preheat the oven to 180 °C / 356 °F.
Season onions and tomatoes
In a bowl, whisk 4 tablespoons of olive oil, 1 tablespoon of tamari sauce or gluten-free soy sauce, 2 teaspoons of apple cider vinegar or lemon juice, 1 teaspoon of ground cumin, 1 teaspoon of onion powder, ½ teaspoon of garlic powder, ½ teaspoon of paprika, ½ teaspoon of coconut sugar or other sweetener of a choice.
Roast tomatoes and chickpeas