Curried Chickpea Bowl

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.

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.

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.

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.

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!