Sweet summer tomatoes ♥ If you love them as much as I do, this is a good plant-based meal idea for you: millet with roasted tomatoes and chickpeas (vegan, gf). I cook this meal several times in the summer when tomatoes are at their best. They are undoubtedly the star of this dish, but the creamy chickpea sauce comes in close second as does the fluffy well-seasoned millet. Click here to read this post in Finnish.
Millet is a delicious and nutritious alternative to rice or pasta, and it became our new favorite when I learned to cook it properly with veggie stock to give it amazing flavor. The veggie stock cube is organic, plant-based and palm oil free and it’s become a staple in my kitchen as it adds a flavorful touch to any meal. Also the tomatoes and chickpeas are well-seasoned with good quality Extra virgin olive oil, vinegar and a few of my favorite spices. A good balanced mix of salty + acidic + sweet + spices is always a safe way to season food.
Although this is a warm cooked meal, it is very summery too, especially when you add fresh green herbs on top. I like to use a mix of all our garden herbs: basil, parsley, oregano, thyme. These herbs adds another level of flavor to any dish. Today my plate looked like this: same creamy sauce, but beans instead of chickpeas, chickpea pasta cooked with a veggie stock cube instead of millet. Yummy and full of summer flavors.
I’ll also cook this meal in autumn and winter, but will use seasonal root vegetables such as beets and parsnips instead of sweet summer tomatoes.
For now I’m super happy it’s summer and can’t wait to cook other seasonal dishes and share them with you.
Lots of love from the forest!
♥ Tiina
- Roasted tomatoes
- 400 g / ~14 oz mini tomatoes
- 2 small red onions
- 1 tbsp olive oil
- dash of salt & pepper
- Creamy chickpeas
- 400 g / ~ 14 oz cooked chickpeas
- Chickpea marinade:
- 4 tbsp olive oil
- 1 tbsp tamari sauce (gluten-free soy sauce)
- 2 tsp apple cider vinegar or lemon juice
- 1 tsp ground cumin
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp coconut sugar or other sweetener
- And:
- 2,5 dl / 1 cup unsweetened plant-based cream for cooking (I use Kaslink Aito oat cream)
- Millet
- Cook millet according to the instructions in the package
- I used about 2 dl / 0,8 cups millet + 6 dl / 2,5 cups water + 1 Urtekram plant-based palm oil free bouillon
- To serve: lots of fresh herbs and greens. I had: arugula, basil, oregano, thyme, parsley
- Preheat oven to 180 C / 356 F.
- Cut red onions and tomatoes in half and put in a casserole dish. Splash a little olive oil, and a dash of salt & pepper.
- Mix the chickpea marinade ingredients together.
- Put chickpeas in another casserole dish, pour over the marinade and oat cream and mix until well combined.
- Place both dishes in the oven on the same level and roast for about 35-40 minutes or until tomatoes are soft.
- Prepare the millet according to instructions in the package. Rinse with both cold and boiling water and cook with plant-based bouillon for about 25 minutes until soft and fluffy.
- Serve roasted tomatoes and creamy chickpeas with fluffy millet and fresh herbs & greens.
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