Gluten Free Balsamic-Rosemary Millet Pilaf with Chickpeas & Zucchini

Total time55 min

Prep time15 min

Cook time35 min

Gluten Free Balsamic-Rosemary Millet Pilaf with Chickpeas & Zucchini

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, finely diced
4 garlic cloves, minced
1 cup millet, rinsed
Ingredient note
Millet is naturally gluten free, but it is often grown, milled or packed alongside wheat. Look for a package labeled gluten free or ideally certified gluten free.
2 cups vegetable broth
1 can (15 oz) chickpeas, drained and rinsed
2 medium zucchini (about 12 oz total), cut into ½-inch half-moons
2 tbsp balsamic vinegar
1 tbsp fresh rosemary, finely chopped
½ tsp ground turmeric
½ tsp ground black pepper
¾ tsp salt
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Heat the olive oil in a large (12-inch) deep skillet or saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2
Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!