Add a little color to your place with these root veggies and herby millet pilaf. Carrots and beets are coated in a savory, spicy harissa-based sauce, then roasted with chickpeas until crispy and paired with fluffy grains. Some dressed greens, and perhaps a little hummus or vegan yogurt would take this meal to the next level.

Harissa Roasted Roots With Crispy Chickpeas [Vegan, Gluten-Free]

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For the Harissa Root Vegetables:

  • 4 medium beets, peeled and quartered
  • 8-10 large carrots, peeled and 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 and pepper
  • 1 1/2 cups cooked chickpeas

For the Millet Pilaf:

  • 1 cup millet
  • 1/4 cup sultanas or dried currants
  • 1/3 cup raw almonds, roughly chopped
  • 1/4 cup each fresh cilantro and parsley
  • Juice of 1 lemon


  1. Preheat oven to 425°F.
  2. Whisk together harissa, cinnamon, cumin, ginger, and olive oil in a small bowl. Place beets and carrots on a rimmed baking sheet and pour 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.
  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, and 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.


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