Preheat oven to 350 F.

In a medium bowl, mix the chickpeas, oil, herbs, salt and maple syrup.

When the oven reaches temperature, scatter across a rimmed baking sheet and bake for 20 minutes at 350 F, stirring at 10 minutes.

Remove when 20 minutes is up and set aside.

Meanwhile, bring the millet and ½ cup water to boil in a medium saucepan over high heat. Once boiling, reduce to a simmer and cook for about 5 minutes. Now add in the pumpkin and continue to cook on low for about 10 minutes, then remove from heat. The millet will still be slightly crunchy.

While the millet cooks, in another small saucepan bring the quinoa and 1 cup of water to boil over high heat. Once boiling, cover, reduce to a simmer and cook for about 15 minutes. When the time is up, the water should all be gone. Fluff with a fork at set aside. The quinoa should be soft and fluffy.

Add the cooked quinoa, maple syrup, coconut milk and additional salt to the millet and pumpkin mixture and stir well to combine.

Serve warm with the roasted chickpeas (make sure to get all the crispy sage leaves too!) over the millet, quinoa, and pumpkin mixture. Garnish with additional fresh herbs and pepitas.

Now go celebrate Fall in all it's spiced, chilly splendor!