About the Recipe
Ingredients
2 Tbs olive oil
1/2 red bell pepper, diced
1/2 red onion, diced
1 zucchini, cubed
1 tsp salt
1 cup fonio (can substitute millet or couscous)
1/4 cup raisins
1 1/2 cups water or broth
1 tsp cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 tsp ground turmeric
1 tsp ground black pepper
garlic cloves
2 Tbs lemon juice
1 carrot, grated
1 cup chickpeas
1/2 cup cilantro
1/2 cup parsley
1/2 cup mint
1/2 cup sliced almonds optional topping
1/2 cup pomegranate seeds optional topping
Preparation
Make
Place the red pepper, red onion and zucchini on a baking tray. Drizzle with the olive oil and sprinkle over the salt. Bake for 20 minutes at 350 degrees
Meanwhile, in a small bowl whisk the cumin, ground coriander, cinnamon, turmeric, black pepper, grated garlic, lemon juice and olive oil with the boiling water.
Pour over the cooked fonio and raisins (in a large mixing bowl) and let stand for 10 minutes. Once soaked and cooled slightly, fluff up the grains with a fork.
Add the chickpeas, grated carrot and fresh herbs (reserving some herbs for garnish) and give everything a good stir.
Sprinkle over the almonds, pomegranate and remaining herbs and serve.