Moroccan Chickpea Millet Bowl

Moroccan Chickpea Millet Bowl

A Moroccan-inspired millet bowl with spiced chickpeas, roasted carrots, and fresh herbs for a nourishing, flavour-packed meal.

Author

Healthythandi

Prep Time

10 minutes

Cook Time

30 minutes

Servings

2-3

Category

Dinner

Cuisine

Moroccan-Inspired

Ingredients

• 1 cup millet, rinsed
• 1¾ cups vegetable stock
• Pinch salt
• 1 tbsp olive oil
• Juice of ½ lemon
• Fresh parsley or coriander, chopped
• 1½ cups cooked chickpeas
• 1 tbsp olive oil
• ¼ cup sultanas
• 1 tsp maple syrup (optional)
• Pinch salt
• Squeeze of lemon
• 3 carrots, sliced
• 1 tbsp olive oil
• Salt
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp cinnamon
• ½ tsp turmeric
• ½ tsp ground coriander
• ¼ tsp ground ginger (optional)
• Salt and black pepper
• Creamy honey and mustard dressing
• ¼ cup almonds, toasted and chopped
• Fresh herbs
• Optional cucumber slices or pickled red onion

Directions

1. Add rinsed millet, vegetable stock, and salt to a pressure cooker.
2. Cook on high pressure for 10 minutes, then allow a natural release for 10 minutes.
3. Fluff with a fork and stir in olive oil, lemon juice, and fresh herbs.
4. Toss the carrots with olive oil, half the spice mix, and salt.
5. Air fry at 180–190°C for 12–15 minutes, shaking halfway, until caramelised.
6. Heat olive oil in a pan.
7. Add chickpeas, remaining spice mix, and salt. Cook for 5–8 minutes until slightly crispy.
8. Add sultanas and maple syrup if using, then cook for 1–2 minutes until glossy.
9. Remove from heat, add lemon juice, and stir in fresh herbs.
10. Toast almonds in a dry pan over medium heat until golden and fragrant, then chop.
11. Layer the millet, chickpeas, and carrots.
12. Top with toasted almonds, fresh herbs, and a drizzle of dressing.
13. Add optional toppings if desired.