Harissa Roasted Roots with Crispy Chickpeas + Herby Millet Pilaf

harissa roasted roots with crispy chickpeas + millet pilaf ⎮ happy hearted kitchenharissa roasted roots with crispy chickpeas + millet pilaf ⎮ happy hearted kitchenharissa roasted roots with crispy chickpeas + millet pilaf ⎮ happy hearted kitchenharissa roasted roots with crispy chickpeas + millet pilaf ⎮ happy hearted kitchenharissa roasted roots with crispy chickpeas + millet pilaf ⎮ happy hearted kitchen

”There will be a few times in your life when all your instincts will tell you to do something, something that defies logic, upsets your plans, and may seem crazy to others. When that happens, you do it. Listen to your instincts and ignore everything else. Ignore logic, ignore the odds, ignore the complications and just got for it.”

– Judith McNaught 

4 years later and here we are. Thank you for following your heart and jumping in feet first with me. What’s that you say, let’s spend a lifetime together? A million times, yes. I am the luckiest to be yours, and to live a life of adventures with you by my side. I can hardly wait, away we go.

harissa roasted roots with crispy chickpeas + millet pilaf ⎮ happy hearted kitchenharissa roasted roots with crispy chickpeas + millet pilaf ⎮ happy hearted kitchenharissa roasted roots with crispy chickpeas + millet pilaf ⎮ happy hearted kitchenharissa roasted roots with crispy chickpeas + millet pilaf ⎮ happy hearted kitchenharissa roasted roots with crispy chickpeas + millet pilaf ⎮ happy hearted kitchen

Harissa Roasted Roots with Crispy Chickpeas + Herby Millet Pilaf

Not quite your traditional holiday fare, but still festive, filling and satisfying for all your winter guests. Some dressed greens, and perhaps a little hummus or labneh would take this meal to the next level. Spreading a little color + cheer through seasonal veggies  and a little spice, may all your meals be merry + bright! xx

Vegan + Gluten Free. Serves 4.

Ingredients

  • 4 medium beets, peeled + quartered
  • 8 – 10 large carrots, peeled + halved
  • 1 + 1/2 tablespoons harissa paste
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 cup extra virgin olive oil
  • Salt + pepper
  • 1 + 1/2 cup cooked chickpeas
  • 1 cup millet
  • 1/4 cup sultanas or dried currants
  • 1/3 cup raw almonds, roughly chopped
  • 1/4  cup each fresh cilantro + parsley
  • Juice of one lemon

What to do

  1. Preheat oven to 425 F / 220 C
  2. Whisk together harissa, cinnamon, cumin, ginger + olive oil in a small bowl. Place beets + carrots on a rimmed baking sheet  and poor over half the dressing. Season with salt and pepper and roast in the oven until caramelized and tender, about 35-40 minutes, depending on size. Beets might need a little longer, but I like the carrots really tender + the beets with a little bite.
  3. While the roots are roasting, cook the millet. Toast millet seeds in a small pot over medium until fragrant and toasty, about 3-5 minutes, then add 2 cups water and a pinch of salt. Bring to a boil, then cover and reduce to a simmer until water is absorbed, about 15 minutes. Remove from heat, let sit  for a few minutes, then fluff with a fork.
  4. About 15 minutes before the roots are done, toss the chickpeas in the remaining harissa dressing so that they are well coated, then place on the baking sheet along with the vegetables.
  5. Add almonds, raisins, parsley + cilantro to cooked millet. Squeeze over the juice of one lemon and a few tablespoons of extra virgin olive oil.
  6. Serve along side roasted roots and crispy chickpeas. Garnish with fresh herbs.

7 Comments

  • Reply
    Koko (kokoskitchen.com)
    December 16, 2014 at 9:06 pm

    This meal looks stunning!! I’ve just come over here after seeing your gorgeous soup on vegan miam- that looked like the quintessential winter soup…so lovely!

    • Reply
      Jodi Kay
      December 17, 2014 at 9:20 am

      Thank you so much, Koko! It was so nice doing a guest post for vegan miam, that stew is one of my favorites. This dish is another great one for cold winter nights 🙂 J xx

  • Reply
    Choosing Raw - vegan and raw recipes | Weekend Reading, 12.21.14
    December 22, 2014 at 5:19 am

    […] absolutely gorgeous herb-y millet pilaf with harissa roasted vegetables. This one is on my “must make soon” […]

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  • Reply
    Alexandra Sewell
    August 26, 2015 at 7:48 pm

    I had to try this recipe, it looked so good in the lovely photos! Really enjoyed it too. An easy meal to cook but tasty and healthy. We didn’t have any millet so just used some cous cous we had to hand which worked out fine as a replacement.

    Had quite a few left over roast chickpeas, carrots and beet roots the next day so we blitzed them with a food process and made a sort of humous. Ate it for lunch in a pita wrap with spinach leaves and onion! Was great!

    This is my second recipie from your website I’ve tried and I can honestly say I’ll being cooking some more soon! Thanks for the tasty recipies. Totally inspiring me to be healthier xx

    • Reply
      Jodi Kay
      August 28, 2015 at 7:21 am

      Ah thank you so much for your comment, Alexandra! And making hummus out of left overs – so genius! This is one of my absolute favorite flavor combinations, so if you liked this you might like my moroccan pumpkin + chickpea stew! I’m so grateful for your feedback x

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