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Millets with roasted tomatoes and chickpeas

Millets with roasted tomatoes and chickpeas
YIELDS1 Serving
Prep Time20 min
Cook Time10 min
Total Time30 min
For Roasted Tomatoes
  • 400 g Tomatoes( small size)
  • Onions(chopped in half) - 2 small
  • 1 tbsp Oil( Preferably olive oil)
  • Salt and pepper (to taste)
For Creamy Chickpeas
  • 400 g Boiled chickpeas Marinade
  • 4 tbsp oil
  • 1 tbsp Soy Sauce
  • 1 tbsp Lemon juice
  • 1 tsp Jeera powder
  • 1 tsp Garlic paste
  • ½ tsp Red chili powder 
  • ½ tsp Sugar
  • 1 cup Cream
  1. Preheat the oven to 180 C. Put the onions and tomatoes in a casserole dish. Sprinkle oil, salt and pepper. Mix. Keep aside.
  2. In a bowl mix oil, soy sauce, lemon juice, jeera powder, garlic paste, red chili powder, sugar and cream. To this add the chickpeas and combine well. Pour this mixture in another casserole.
  3. Put both the casseroles in oven and bake them for about 35-40 minutes at 180 C. make sure the tomatoes are cooked.
  4. While the casseroles are cooking, boil the millets as explained on the packaging. Usually it takes about 2.5-3 cups of water for 1 cup of millets. Then rinse them with cold water to quench the cooking process. Add a drizzle of oil.
  5. To assemble: In a bowl, add cooked millets then add the roasted tomatoes from the tomato casserole and then on top add the creamy chickpeas. Garnish with fresh coriander. Voila, you have bowl full of goodness which is nutritious as well as tasty.