Recipe Name Moroccan Millet Submitted by Guest Recipe Description Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 40 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 1/2 tablespoon olive oil, extra virgin 1 clove garlic minced 1/2 medium (2-1/2" dia) Onion, chopped 1 medium carrot, organic, sliced 1 cup, cubes Squash, winter, butternut, raw 1/2 teaspoons Spices, ground cumin 1 cup chickpeas (15oz can) 1/2 can (16 fl oz) tomatoes canned, diced 1/4 cup, packed organic raisins 1/4 teaspoon cinnamon, ground 1/4 teaspoon sea salt 1/8 teaspoon Crushed Red Pepper Flakes, Dried 1 1/2 cups broth, vegetable, organic 1 tablespoon fresh parsley, chopped 1 tablespoon Lemon zest Steps Sequence Step 1 In a stew pot, heat oil over medium heat. Add garlic, onion, carrots, squash and cumin and saute until golden, about 10 minutes. 2 Stir in chickpeas, stewed (or fire-roasted) tomatoes, raisins, cinnamon, salt, crushed red pepper, and broth. Bring to boil, cover then reduce heat to simmer on low for 30 minutes or until vegetables are tender. Adjust seasoning to taste. 3 Meanwhile, prepare millet by placing millet and vegetable broth in a saucepan. Bring to boil over medium high heat. Reduce to simmer on low heat for 25 minutes or until millet is fluffy and broth is absorbed. 4 Serve millet and stew garnished with parsley and lemon zest.