Roasted Fennel with Saffron Millet, Crispy Chickpeas, and Warm Red Pepper Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the fennel wedges on a large baking tray. Toss them with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Spread in a single layer.

2. 2

   On another tray or on a free section of the same tray, toss the cooked, well-dried chickpeas with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Roast the fennel and chickpeas for 30 to 35 minutes at 220 °C / 425 °F, stirring the chickpeas halfway through, until the fennel is browned at the edges and the chickpeas are crisp.

3. 3

   Meanwhile, heat a medium saucepan over medium heat. Add the uncooked millet and dry-toast for 2 minutes, stirring often. Add the vegetable broth, saffron, 1/4 teaspoon salt, and a pinch of black pepper. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes; then fluff with a fork.

4. 4

   For the warm cream, place the roasted red bell pepper, garlic, sunflower seeds, water, sherry vinegar, 2 tablespoons olive oil, the remaining 1/2 teaspoon ground cumin, the remaining 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt in a small skillet. Cook for 3 to 4 minutes over medium-low heat to warm through and soften the garlic.

5. 5

   Transfer the red pepper mixture to a blender or immersion blender cup and blend until smooth. If it is too thick, add 1 to 2 extra tablespoons of water. Taste and adjust with the remaining black pepper if desired.

6. 6

   To serve, divide the saffron millet among shallow bowls, top with the roasted fennel wedges and crispy chickpeas. Finish with the warm red pepper cream, chopped fresh parsley, and lemon zest.

7. 7

   Serve right away while the fennel is still hot, the chickpeas keep their crunch, and the cream is warm.