This millet paella just the type of recipe that comes in handy this time of year; its comforting flavors feed the soul as well as a small crowd. It can be served hot or cooled down to room temperature, depending on what type of summer night you’ve got, and any leftovers pack up well for a picnic lunch. It’s fresh, a little spicy, and pairs well with a large green salad, perhaps some crusty bread, and a cold glass of rosé.

Chickpea, Artichoke, and Millet Paella [Vegan]





  • 1 yellow onion, diced
  • 4 small garlic cloves, crushed
  • 1 red bell pepper, chopped
  • 1 tablespoon olive oil
  • 2 cups cooked chickpeas ( or 1 14-ounce can, drained and rinsed)
  • 1 1/2 cup millet, rinsed and drained
  • 1 teaspoon paprika
  • 1/4 teaspoon saffron
  • 1/2 tablespoon fresh thyme leaves
  • 1/2 teaspoon dried chili flakes
  • Juice and zest of one lemon
  • 1 13.5-ounce can diced tomatoes
  • 2 cups low-sodium vegetable broth
  • Water, as needed
  • 1 12-ounce jar of store-bought marinated artichoke hearts, drained and halved
  • 1/2 an English cucumber, peeled into ribbons
  • 1/4 cup fresh mint, roughly chopped
  • Cracked black pepper


  1. Add olive oil, onion, and garlic to a non-stick stovetop pan, and cook for 1-2 minutes, then add the chopped red pepper and cook together until soft and tender, another 5 minutes. Add chickpeas, millet, and spices and cook everything together for a few minutes, giving time to slightly toast the millet and coat the chickpeas in the spices.
  2. Squeeze over the lemon juice and stir to remove any bits stuck to the bottom, then add the diced tomatoes and vegetable broth. Bring to a boil and reduce to a low simmer for 15 minutes, stirring as little as possible and adding a bit of water if all the liquid has been absorbed. Check the millet, you want it to be just cooked, al dente. Continue cooking for another minute or two if needed, then remove from heat, top with artichoke hearts, cover with aluminum foil and let rest for 10-15 minutes.
  3. Top with cucumber ribbons, fresh mint, and lemon zest.


Inspired by Donna Hay Magazine, Issue 61.