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:
Preheat the oven to 180 °C / 356 °F.
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.
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.
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.
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.
Cook millet according to package instructions.
Serve the soft and fluffy millet with roasted tomatoes and creamy chickpeas, and an array of fresh herbs and greens.
This Millet with Roasted Tomatoes and Chickpeas is a vegan’s dinner dream. One of my personal favorite meals. What are some of your favorite vegan recipes? Share them with us online and contact us using our hashtag #cookmerecipes in your own blogs and posts.
