Cook millet, broth and salt and pepper to taste in a rice cooker or medium sized sauce pan fitted with lid. Cook until liquid is entirely absorbed.
Meanwhile, sauté onion and celery in olive oil in a large non-stick frying pan or cast iron skillet until translucent. Add garlic and sauté for two additional minutes.
Boil carrots in water until tender. Drain to cool, slice and set aside.
Once millet is fully cooked, add to the skillet. Add tomatoes, garlic powder, cumin, Aleppo pepper, turmeric and tomatoes. Add salt and pepper to taste. Cook on low to medium for approximately 10 minutes. Add carrots to the millet and cook for just a couple more minutes to incorporate the flavors.
Plate millet and garnish with cilantro and pepitas. Drizzle with extra virgin olive oil.
