Here it is, en route down my gullet.
water or broth
vegetables for roasting
Soak chickpeas overnight or longer. Set them to boil in just enough water to cover them. If desired, use broth or broth concentrate.
Roast veggies. I used tomatoes (halved), 4 heads garlic, fresh yellow beans, summer squash, and jalapeno peppers because that's what was in the kitchen. The oil brush is a roaster's friend. Olive oil gives me acne so I reused deepfry canola and coconut oil.
Mix together salt, dry spices, and crushed garlic. I used tarragon, cumin, garlic powder, thyme, nutmeg, and ground black pepper.
Toast sesame seeds, mustard seeds, and cumin seeds.
Let veggies cool in a bowl as they come out of the oven. Peel peppers and tomatoes and cut large veggie pieces to bite size. Squeeze garlic out of its skins. Lightly toss with spice mix while warm. Cover and let rest.
When chickpeas reach desired tenderness, stir in the veggie mix and toasted seeds. If it's watery, scoop out about a cup of liquid and whisk in a tsp cornstarch. Stir this back in, remove from heat, and cover.
water or broth
"sparkles:" teff grains, poppy seeds, or amaranth
Soak 2c polenta in 10c water or broth 1-2 hours.
Add 3Tbs teff grains, poppy seed, or amaranth, 2 Tbs aromatic oil (I used sesame) and salt to taste. Bring to a boil and simmer.
The trick to flavorful polenta is frequent whisking, as often as every 90 seconds. If this is not your style, you can get away with using a Dutch oven and sticking the whole thing in a low-heat oven at this point, stirring only every 10 mins or so. This lets the bottom and sides of the pan caramelize the porridge.
It's done when it's stabilized to a uniform thickness. It will pull away from the sides and form a film as it cools, so a flat scoop will serve it well.