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
To Serve
- 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
1 | Preheat oven | 5 |
Preheat the oven to 180 °C / 356 °F. | ||
2 | Season onions and tomatoes | 2 |
Place 14 oz of cherry tomatoes and 2 small quarted onions in a baking pan lined with parchment paper and season with 1 tablespoon of olive oil and some salt and pepper. | ||
3 | Prepare marinade | 2 |
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. | ||
4 | Marinate chickpeas | 2 |
In a separate casserole dish, combine 14 oz of cooked chickpeas with prepared marinade and one cup of unsweetened plant-based cream, toss to coat well. | ||
5 | Roast tomatoes and chickpeas | 40 |
Place both tomatoes and chickpeas on the same rack in the preheated oven and roast for about 35-40 minutes until the tomatoes have softened. | ||
6 | Prepare millet | 15 |
Cook millet according to package instructions. | ||
7 | Serve | |
Serve the soft and fluffy millet with roasted tomatoes and creamy chickpeas, and an array of fresh herbs and greens. | ||
Recipe Reviews
One of my favorite vegan millet recipes, could not be more happy.
Had this for dinner tonight with the hubby and we're both obsessed! I might just become vegan after this delicious millet!
Amazing vegan recipe, I never tried anything like it and the flavours are outstanding!
Very delighted with how this roasted tomato millet came out, my family was inspired by this dish and decided to make it themselves but with some chicken because they aren't vegan.
Best thing I've ever tried to make, it takes a while but worth it because of the zesty flavors.
Delicious and really well explained, the steps are so easy to follow and you end up with an amazing tasting dish.
I saw this and just knew I had to try it with how tasty everything looks, loved it and so did my husband!
Thanks for sharing this, one of the healthiest meals I've ever made for myself and it was wonderful.
45 minutes for the most heavenly dish on either is NOT a lot, recommend trying this if you want to have a party in your mouth and a happy stomach :)
Not a fan of the chickpeas in this lunch/dinner but it was good.
I enjoyed this but honestly not as much as the gluten free tabbouleh millet.
Never heard of a millet with roasted tomatoes before so when I saw this I just knew I had no choice but to try it out for myself, excellent job making this recipe.
Couldn't be happier with this, thanks so much, bookmarked this page.
My kids actually ate the whole thing despite most of it being HEALTHY! They avoid anything with that word like the plague but they gobbled this up in a heartbeat.
I'm not a vegan myself but I personally enjoyed this meal and will be making it again for sure.
I love it! Thanks for sharing recipe.
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