Root your health
Christmas Roasted Orange vegetables with chickpeas, Chermoula and Millet
Prep
cook
serves
15 min
45 min
4 - 6
Ingredients
185 g Millet or Quinoa
2 tbsp Olive oil
375 ml Vegetable stock
1 Small butternut pumpkin (800 g), peeled and diced (2 cm chunks)
2 Orange Sweet potatoes (500 g), peeled and diced (2 cm chunks)
3 Carrots (350 g) peeled and diced (2 cm chunks)
2 Orange capsicums, deseeded and cut into 2 cm chunks
2 Tomatoes roughly chopped
2 tbsp Honey
Juice of ½ lemon
2 Cans of drained chickpeas
½ Cup flat-leaf parsley, finely chopped
½ Cup coriander leaves, finely chopped
Chermoula
2 Garlic cloves
2 tsp ground cumin
2 tsp paprika
½ tsp Cayenne pepper
Zest of 1 lemon
1 tsp Sea salt
3 tbsp Olive oil
½ Cup flat-leaf parsley, finely chopped
½ Cup Coriander leaves, finely chopped
Method
- Use a food processor to make the chermoula by combining all the ingredients and mixing until well combined. Alternatively, you can use a mortar and pestle to pound the garlic, cumin, paprika, cayenne, lemon zest, lemon juice, and salt together. Whisk in olive oil until well combined.
- Preheat the oven to 200 °C, and line a large baking tray with baking paper.
- Place the diced pumpkin, sweet potato, carrots, capsicum, tomatoes and chickpeas on a lined baking tray. Add enough of the chermoula to coat vegetables, keeping some aside for later. Rub into vegetables using your hands and season with salt and pepper.
- Roast for 30-35 minutes until vegetables are tender. Remove from oven and drizzle with honey and lemon juice.
- In a medium size, pot adds vegetable stock/water and millet and bring to a boil. Once boiling, add the lid and turn down the temperature to medium heat and cook for 10-15 min until the water has disappeared. Remove from heat and rest for 5 min with the lid on. Add the remaining olive oil and fluff up the grain using a fork.
- To serve, combine the millet, roasted vegetables, and chermoula, and stir. Add chopped fresh herbs, olive oil and lemon juice to finish off the salad. Enjoy
Notes
You can change quinoa with Quinoa or amaranth for delicious GF alternatives. I can change honey with maple syrup for vegan alternatives and coriander with basil leaves based on personal preference.
Recipes with
