This recipe has a lot of ingredients that might be considered “new” or out of the norm for most people, but bear with me. I am not really sure how I came upon this recipe. For some reason, I ended up with a bunch of leftover whole grains in my pantry (barley, quinoa, millet, etc.) and I was looking for recipes to use them up. I came upon a recipe for Jeweled Millet and soon I found myself ordering Harissa on Amazon (because where in the world would I find that besides Amazon-I had no clue).
So what is millet? Glad you asked. Without doing any research, I would describe millet as a really tiny couscous. It is a very tiny, round grain, that really doesn’t have much of a distinct taste on its own. According to the internet, millet, while considered a whole grain, is actually a seed (similar to quinoa). Therefore, even though it packs the same health benefits of whole grains, it is gluten-free! It is high in fiber, which means its great for your belly and digestive system. It can be easily digested and packs tons of important vitamins and nutrients. (source)
What is Harissa? Again, without looking, I would tell you Harissa is a spicy pepper paste, similar in texture to jarred pesto or even jam. I believe it originates in the Middle East and the pepper flavor is definitely something unique and unlike anything I have tasted before. According to Wikipedia Harissa is a “Tunisian hot chili pepper paste” made with serrano peppers, other chile peppers, and other spices. It is spicy, so increase/decrease the amount used in the recipe according to your tastes.
I hope this little bit of explanation inspires you to try something new. I was so pleasantly surprised after I tried this recipe. Now, I make it at least once a week.
This is a perfect make-ahead breakfast. I make a big batch and keep it in the fridge, then the only thing I have to do in the morning is fry the eggs. Packed with whole grains, chickpeas, almonds, and onions, it is high in both protein and fiber, which makes this a perfect way to start the day! We like it so much that we have even eaten it twice in one day! And, if you choose to serve it for dinner instead of breakfast, I promise not to tell anyone!
The last time I made this recipe, I was working on taking some photos for this post, so I had the ingredients in separate bowls. The taste tester loves stealing the chickpeas before they make it in the mix, but usually he never eats the other components alone. Out of hunger, he snatched a few almonds and this conversation followed:
TT: “What is the sauce you put on these almonds?”
Me: “Ummm olive oil?”
TT: “Wow, these are like, really good.”
- 2 cans chickpeas
- 2 Tbsp. Harissa*
- 1.5 cups millet
- 3 cups water
- 2-3 medium onions, sliced thinly
- 1 cup slivered almonds, or whole almonds, chopped
- Olive Oil
- 12 eggs
- Pre-heat oven to 400 degrees. Line an oven safe pan (with sides, i.e. not a cookie sheet) with parchment paper.
- Drain and rinse chickpeas, dry.
- Mix chickpeas with harissa and toss to coat. I usually just dump the chickpeas on the cookie sheet, spoon the harissa into the middle, and stir around until coated. Alternatively, you could do this in a bowl.
- Put chickpeas in oven, roast for approximately 30 minutes, stirring every 10-15 minutes.**
- Meanwhile, prepare millet according to package directions. This usually consists of boiling three cups water, stirring in millet, lowering to simmer and simmering until the water is absorbed. If I am going to be leaving it in the fridge, I pull it off the heat while it is still a tiny bit "wet," as it tends to dry out over time.
- Meanwhile, heat olive oil in a small skillet to medium heat. Sauté onions until browned.
- Remove onions from skillet and coat with more olive oil if needed. Sauté almonds on medium-low heat until just toasted and fragrant. This will only take about 3-5 minutes. Taste almonds often. Do not overcook, as they will taste bitter if burned.
- Combine all ingredients (except eggs) in large bowl. Serve immediately or refrigerate until ready to use. This will last a week in the fridge (at least), but I have never had it last more than 3 days.
- When ready to serve, fry two eggs per bowl (poached would also work, you're going for runny yolks).
- Heat millet in microwave by placing in a microwave-safe bowl and covering with a wet paper towel. Microwave 30 seconds on high, stir, then 30 more seconds.
- Serve eggs on top.
**The amount of cook time largely depends on taste. We like ours extra crispy, so 30 minutes is the minimum cook time for me. However, they are "done" after about 20-25 minutes, so just taste to determined desired level of doneness.