Vegan Cilantro-Lime Millet Pilaf with Chickpeas & Zucchini
Total time50 min
Prep time15 min
Cook time30 min
4.6(14)
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Learn more →Ingredients
4 servings
- 1 cup millet
- 3 tbsp extra-virgin olive oil, divided
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp ground coriander
- ¼ tsp red pepper flakes
- 2 medium zucchini, cut into ½-inch dice
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups low-sodium vegetable broth
- ¾ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ cup fresh cilantro, roughly chopped
For serving
- 2 tbsp pumpkin seeds (pepitas), dry-roasted (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Rinse the millet in a fine-mesh strainer under cold running water for 30 seconds, then shake off the excess water.
- 2
Heat 1 tbsp of the olive oil in a large saucepan over medium heat until shimmering. Add the millet and toast, stirring frequently, until the grains smell nutty and turn a shade deeper, about 3–4 minutes. Transfer the toasted millet to a bowl and set aside.
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