”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 CARROTS, BEETS + CHICKPEAS WITH 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.
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
Preheat oven to 425 F / 220 C
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.
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.
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.
Add almonds, raisins, parsley + cilantro to cooked millet. Squeeze over the juice of one lemon and a few tablespoons of extra virgin olive oil.
Serve along side roasted roots and crispy chickpeas. Garnish with fresh herbs.
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