Curried Chickpea Bowl with Millet Pilaf & Spicy Yogurt Cucumbers

Curried Chickpea Bowl

with Millet Pilaf & Spicy Yogurt Cucumbers

GET RECIPES DELIVERED
dinner

Dinner Nuts Leafy Greens Beans/Legumes Grain Bowl Middle Eastern High-Protein Gluten-Free Summer Recipes Spring Recipes
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
700
FAT
16g
CARBOHYDRATES
89g
PROTEIN
30g

MAIN INGREDIENTS

  1. ¾ cup millet
  2. 1 tsp dried mint
  3. 13.4 oz chickpeas
  4. 1 ½ tsp curry powder
  5. 1 cucumber
  6. 1 red fresno chile
  7. 1 lemon
  8. 3 tbsp vegan yogurt
  9. ¼ cup sliced almonds
  10. 1 oz fresh ginger
  11. 6 oz gai lan
  12. 4 tsp vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: Tree Nuts
Nutrition

TOOLS

  • Small saucepan with a lid
  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the millet
Preheat the oven to 425°F. Combine the millet, dried mint, 1½ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 20 to 23 minutes. Remove from heat and set aside, covered, to steam until grains separate, about 3 to 5 minutes.
2
Roast the chickpeas
Drain, rinse, and pat the chickpeas dry with paper towels. Add the chickpeas to a baking sheet and toss with 2 tsp vegetable oil and the curry powder and a pinch of salt. Roast until crispy and browned in places, about 12 to 15 minutes.
3
Marinate the cucumbers
Thinly slice the cucumber into rounds. Deseed the red fresno chile and mince. In a medium bowl, combine the cucumber, juice from half the lemon, yogurt, a pinch of salt, and as much or as little of the chile as you’d like. Toss with a fork to combine.
4
Toast the almonds
Place a large nonstick skillet over medium heat with the almonds. Cook until toasted and fragrant, about 3 to 5 minutes. Transfer toasted almonds to a small bowl. Peel and mince the ginger. Roughly chop the gai lan.
5
Cook the gai lan
Immediately return the skillet to medium-high heat with 2 tsp vegetable oil. Add the minced ginger and cook until slightly softened, about 1 to 2 minutes. Add the chopped gai lan and cook until bright green and tender, about 3 to 5 minutes more. Season with salt.
6
Serve
Stir the almonds and remaining lemon juice into the cooked millet. Season millet pilaf with salt and divide between large, shallow bowls. Top with gai lan, curried chickpeas, and spicy yogurt cucumbers. Dig in!