Christmas Roasted Orange vegetables with chickpeas, Chermoula and Millet

Method

Use a food processor to make the chermoula by combining all the ingredients and mixing until well combined. Alternatively you can use a mortar and pestle to pound together the garlic, cumin, paprika, cayenne, lemon zest, lemon juice and salt. Whisk in olive oil until well combined.
Preheat the oven at 200 °C, and line large baking tray with baking paper.
Place the diced pumpkin, sweet potato, carrots, capsicum, tomatoes and chickpeas on lined baking tray. Add enough of the chermoula to coat vegetables, keeping some aside for later. Rub into vegetables using your hands and season with salt and pepper.
Roast for 30-35 minutes until vegetables are tender. Remove from oven and drizzle with honey and lemon juice.
In a medium size pot add vegetable stock/water and millet and bring to a boil. Once boiling add lid and turn down temperature to medium heat and cook for 10-15 min until water has disappeared. Remove from heat and rest for 5 min with lid on. Add remaining olive oil and fluff up the grain using a fork.
To serve combine the millet, roasted vegetables and remaining chermoula and stir to combine. Add chopped fresh herbs, olive oil and lemon juice to finish off the salad. Enjoy