Curried Chickpea Bowl with Millet Pilaf & Spicy Yogurt Cucumbers

Curried Chickpea Bowl

with Millet Pilaf & Spicy Yogurt Cucumbers

dinner

High-Protein Soy-Free Chef's Choice Dinner Nuts Leafy Greens Beans/Legumes Grain Bowl Middle Eastern Gluten-Free Summer Recipes Spring Recipes
SERVINGS
2 2
PREP & COOK TIME
35 min
CALORIES
680
FAT
16g
CARBOHYDRATES
100g
PROTEIN
30g

MAIN INGREDIENTS

  1. ¾ cup millet
  2. 1 tsp dried spearmint
  3. 13.4 oz chickpeas
  4. 1.5 tsp curry powder
  5. 1 cucumber
  6. 1 red Fresno chile
  7. 1 lemon
  8. 3 tbsp Forager® Project Cashewgurt®
  9. ¼ cup sliced almonds
  10. 1 oz fresh ginger
  11. 6 oz gai lan
  12. 4 tsp (2 tbsp + 2 tsp) vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Medium saucepan with lid
  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the millet

Preheat the oven to 425°F. Combine the millet, dried spearmint, 1½ cups (3 cups) water, and a pinch of salt in a medium saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, 20 to 23 minutes. Remove from heat and set aside, covered, to steam, 3 to 5 minutes.

2
Roast the chickpeas

Drain and rinse the chickpeas. Add the chickpeas to a baking sheet and toss with 2 tsp (4 tsp) vegetable oil, curry powder, and a pinch of salt. Roast until crispy and browned in places, 12 to 15 minutes.

3
Marinate the cucumbers

Thinly slice the cucumber into rounds. Halve and juice the lemon(s). Deseed and mince the red Fresno chile. In a medium bowl, combine the sliced cucumber, half the lemon juice, as much of the minced chile as you’d like, yogurt, and a pinch of salt. Toss with a fork to combine.

4
Cook the gai lan

Peel and mince the ginger. Chop the gai lan into 1 inch pieces. Return the skillet to medium-high heat with 2 tsp (4 tsp) vegetable oil. Add the minced ginger and cook until slightly softened, 1 to 2 minutes. Add the chopped gai lan and cook until bright green and tender, 3 to 5 minutes more. Add a pinch of salt.

5
Serve

Add the remaining lemon juice and almonds to the cooked millet and stir. Taste the millet pilaf and add salt as necessary, and divide between large, shallow bowls. Top with sautéed gai lan, curried chickpeas, and spicy yogurt cucumbers. Dig in!