Parsley Millet with Cumin and Cayenne-Roasted Chickpeas - alive magazine
Millet, a gluten-free whole grain, is the base for this warming vegan main course; quinoa works just as well. Cumin and cayenne work in tandem to add a savoury…
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Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 1 cup (250 mL) millet or quinoa
- 1/2 tsp (2 mL) whole cumin seeds
- 2 cups (500 mL) low-sodium vegetable broth
- 1 cup (250 mL) chopped fresh parsley
- 2 cups (500 mL) cooked chickpeas, dried of any excess water
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1 mL) cayenne
- 1/8 tsp (0.5 mL) salt
- 1/3 cup (80 mL) unsalted pistachios, chopped
- 1/2 lemon, cut into wedges, for serving
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