Instructions
Follow the steps and taste along the way.
Preheat the oven and prepare the vegetables
Preheat the oven to 220 °C. Cut the pumpkin into approximately 2 cm cubes and the onion into wedges. Pat the chickpeas dry with a towel so they roast better.
Roast the pumpkin and chickpeas
On a baking sheet, toss the pumpkin, chickpeas and onion with the olive oil, ground cumin, smoked paprika and 3 g of salt. Spread them in a single layer and roast for 25 to 30 minutes, stirring halfway through. The pumpkin should be tender and golden around the edges, and the chickpeas slightly crisp.
Cook the millet
Rinse the millet in a sieve under hot water. Put it in a saucepan with 600 ml of water and 2 g of salt, and bring to a boil. Cover and simmer over low heat for 15 to 18 minutes, until the water has been absorbed. Remove from the heat and leave covered for 5 minutes, then fluff the grains with a fork.
Whisk together the lemon-tahini sauce
In a bowl, mix the tahini, lemon juice, grated garlic and 1 g of salt. Gradually whisk in 50 ml of water until the sauce is smooth and runny enough to drizzle over the dish.
Divide into bowls and serve
Divide the millet among four bowls and arrange the roasted pumpkin, chickpeas and onion on top. Drizzle with the tahini sauce and sprinkle with the chopped parsley. Serve warm.
