Place the chickpeas in a bowl. Add the oil and spices, mix well, spread onto a baking tray lined with baking paper.
Bake/roast for approx. 30 mins. in the centre of an oven preheated to 200°C.
Bring the stock to the boil, add the millet, cook over a medium heat for approx. 8 mins. Drain the remaining stock, leave the millet to cool.
Sauté the leek in hot oil, add the spinach and mushrooms, continue to cook for approx. 3 mins., mix in the tomatoes, season.
Divide the millet into bowls, top with the vegetables, scatter the chickpeas on top.