Step 1

Set oven to 400 degrees.

Step 2

Mix together berbere, oil and water in a bowl set aside to hydrate for 10 minutes.

Step 3

Reserve 1/2 cup of the thick cream part of the coconut milk and set aside.

Step 4

Bring the remaining coconut milk, water, turmeric and salt to a simmer in a sauce pan.  Add coconut oil and millet bring to a gentle boil and then turn down to lowest simmer leave covered for 15 minutes.  Without lifting the lid. Leave covered (no peaking!) turn off heat and let sit at least 10 minutes more.

Step 5

Place prepared squash, shallots and chickpeas on sheet pan with parchment.  Liberally spread berbere paste with a brush.  Sprinkle with salt and place in the oven for 30 minutes or until everything is cooked and roasty.

Step 6

Blend together the reserved coconut cream, lime juice & zest, salt, honey, cucumber, and fresh ginger until smooth.  Add in cilantro and mint and blend just another few seconds, enough to break up the herbs but still keeping pieces and flecks.