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Spicy root vegetables with chickpeas and millet

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Spicy root vegetables with chickpeas and millet

Very bright and flavorful dish with different textures. This meatless dish you can hardly call it " boring ". Delicious and very satisfying.


Cooking time 90 minutes Number of servings6

Ingredients for Spicy root vegetables with chickpeas and millet




Step-by-step instruction of cooking Spicy root vegetables with chickpeas and millet


Step 1

Wash vegetables well, peel, cut the beet slices, carrot - slices.


Step 2

Preheat the oven to 220 degrees. Vegetables add salt, a little pepper. Separate half of the filling and coat the vegetables. I did this with a silicone brush. You can even drizzle with a little vegetable oil. Cover baking dish with foil and place in the oven for 50-60 minutes. Cooking time adjust, if you want the vegetables al dente.


Step 3

Bake until the vegetables have millet. Rinse the barley, drain in a sieve, leave for 5-10 minutes to keep the water glass full. In a small saucepan, heat 1 tbsp oil, add the millet and sauté, stirring, for 3-5 minutes. Pour two cups of water, add salt, bring to a boil, cover and reduce heat. Simmer until water is completely absorbed. Raisins soak in warm water for 10 minutes. Almonds fry in a dry pan and coarsely chop, chop the greens. All mix with millet, sprinkle a little vegetable oil, season with lemon juice.


Step 4

Mix the chickpeas with the remaining dressing and add to vegetables in the oven for 15 minutes until cooked


Step 5

Wheat lay on plates, lay out to him the roasted vegetables and chickpeas, served to the table. Bon appetit!


Step 6

In a small bowl, mix the cheese, cinnamon, ginger, and cumin. Add three tablespoons of vegetable oil, and stir. For me, the pasta was too spicy, I love the light spicy, so adjust the amount of adzhika.