Jeweled Millet

By • February 6, 2013 • 18 Comments



Author Notes: The best side dish ever, this will please even your non-healthy friends! Packed with spicy, crunchy chickpeas, nutty almonds and sweet, caramelized onions, this combination transforms millet. If you’re not 100% vegan, eat this with a large spoonful of plain yogurt.Weird & Ravenous

Serves 4

  • 1/2 cup millet
  • Coarse salt
  • One 14-ounce can chickpeas, rinsed and drained
  • Olive oil
  • 1 tablespoon harissa
  • 1/4 cup blanched and sliced almonds
  • 1 yellow onion, peeled and sliced into thin half-moons
  • Small handful cilantro leaves, roughly chopped
  1. Place the millet in a saucepan with 1 ½ cups of water and a large pinch of salt. Bring to a boil, lower the heat, cover the pot and simmer until the millet is just cooked through, about 20 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes.
  2. Meanwhile, preheat the oven to 425ºF and line a baking sheet with parchment paper. Place the chickpeas on the prepared pan and drizzle with a glug of olive oil and the harissa. Sprinkle the mixture with a big pinch of salt and, using your hands, evenly coat the chickpeas. Roast, stirring now and then, until a bit crispy, about 20 minutes. Set the chickpeas aside.
  3. Heat a thin layer of olive oil (about 3 or 4 tablespoons) in a skillet set over medium-high heat. Add the almonds to the hot oil and cook, stirring now and then, until they’re browned and fragrant, just a few minutes. Transfer the almonds to a plate, leaving the extra oil in the pan.
  4. Place the onions into the leftover-almond-oil and cook, stirring now and then, until dark brown and quite soft, about 15 minutes. Set the onions aside.
  5. In a large bowl, combine the millet, chickpeas, almonds, onions and cilantro. Season the mixture to taste with salt and eat warm or at room temperature. It’s even good cold to be honest.
Jump to Comments (18)

Comments (18) Questions (0)

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2 months ago Franca

We had this for supper. It was lovely.

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6 months ago beccaoco

This is amazing. It's full of flavor and texture, healthy, AND it looks beautiful when prepared! Frying an egg (lightly) and laying it on top was an awesome idea! Although, the side dish stood tall on it's own. A must try for anyone with good taste! :)

Stringio

8 months ago Tom Dusky

Harissa (Arabic: ??????) is a Tunisian hot chili sauce whose main ingredients are red roasted peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, red chili powder, caraway as well as some vegetable or olive oil. It is most closely associated with Tunisia, Libya and Algeria[1] but recently also making inroads into Morocco according to Moroccan food expert Paula Wolfert.[2] It can also be found in countries with strong Arab presence such as France or Germany. In Israel harissa is a common topping for falafel.

Stringio

8 months ago Tom Dusky

what is harissa?

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about 1 year ago Alexandra Bégin

Wow. This is going to become a staple for me. I've never liked chickpeas so much. THANK-YOU!

PS: I used flat leaf parsley instead of coriander and Siracha instead of Harissa. STILL DELICIOUS!

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over 1 year ago MandyJene

So perfect! I added a fried egg on top and some chilli powder to the chickpeas. Its comfort food for a cold night.

Stringio

over 1 year ago Zdenka Montanaro

Simply delicious! My children loved the crunchy chickpeas and me and my husband added extra peri-peri sauce (did not have harissa).

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over 1 year ago Vstarr71

Yum! Made this with quinoa (did not have millet) and green onions. So good. Will top it with shrimp and homemade Harissa for dinner tonight!

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over 1 year ago ChezHenry

I made this last night to accompany a Sweet & Sour Marinated fish from the "Jerusalem" Cookbook. It was a huge hit. Some modifications: I cooked the Millet in homemade chicken stock (much as you'd do with rice, etc). I had some very fine organic Millet that I purchased here in NYC at the famous Kalyustans. I've never cooked with millet before (have baked with it) and it wound up being a bit overdone, but no big issue. I think it was very fine and very fresh, next time i'll check in on it. Additionally I used fresh chickpeas, that I soaked and cooked prior to roasting. I'm a big fan of fresh chickpeas and I had some time-they were beautiful smaller chickpeas from Tuscany, very nice when roasted. Lastly I did a melange of three herbs to finish it off, chopped parsley, mint and cilantro. I actually did 4X the recipe for a large pot luck, and it was a huge hit. I served it with some cucumbers in yogurt, also out of the Jerusalem cookbook. Much thanks.

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over 1 year ago ChezHenry

Sorry, lastly I also hit it with some high quality Extra Virgin Olive Oil prior to tossing it all together.

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over 1 year ago ChezHenry

And when I say "fresh" chickpeas, I meant to say "dried" chickpeas that I reconstituted and cooked!

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over 1 year ago Weird & Ravenous

um....this meal sounds delicious. wow.

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over 1 year ago loubaby

I love trying different grains; haven't had millet in awhile...had it in a bread and loved it...will try this..thanks so mucb

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over 1 year ago Weird & Ravenous

let us know how it goes!

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over 1 year ago gingerroot

This sounds fantastic. I recently bought some millet and now I know what I'm making with it.

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over 1 year ago Weird & Ravenous

yay! let us know how you like it!

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over 1 year ago gingerroot

I made a modified version tonight using what I had on hand (no chickpeas, so subbed organic chicken for protein; no harissa, so approximated a spice mixture and cooked it with the chicken; added some chard at the end) and it was amazing. I will definitely make it as written soon! I can easily see this in the weeknight rotation.

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over 1 year ago Weird & Ravenous

chicken and chard = awesome!