CHICKPEA SAUCE OVER MILLET WITH BAKED YAMS AND PARSNIPS
1 cup dried chickpeas (or 2 cups canned)
2 stalks of celery thinly sliced on the diagonal or diced
1 large onion, diced
1 yam medium chunks
2 parsnips medium chunks
3 tablespoons olive or sesame oil
¼ cup water
1 heaping tablespoon rosemary
1 heaping tablespoon oregano
1 cup millet
Pre-heat oven 350-degree.
Cook dried chickpeas (use Bean Chart, or simply heat up canned beans).
Dice celery and onion, cube yam, and parsnips, 1 inch
Lightly oil baking dish, add ¼ cup water, toss yams and parsnips in oil and add to the baking dish, then sprinkle with rosemary and oregano, then light salt veggies.
Bake for 60 minute or until done.
Make millet (use grain chart or cooking instructions on the package).
In skillet, sauté onion and celery in 1 or 2 tablespoons oil.
Add drained cooked chickpeas (save chickpea water for later).
Remove half the ingredients from skillet and puree in food processor (add enough chickpea water when necessary to establish the consistency you want – creamy).
Return puree to skillet – (again, add enough chickpea water when necessary to establish the consistency you want – creamy).
Serve hot over millet with side dish of yams and parsnips.