Thai Chickpea Curry

Add the millet and 1 cup water to 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 15 to 20 minutes. Season millet with a pinch of salt.

Peel and mince 2 tsp ginger. Peel and chop the onion. Roughly chop the spinach. Drain and rinse the chickpeas.

Place a medium saucepan over medium-high heat with 1 tbsp vegetable oil. Add the minced ginger and chopped onion, cook until the onion has softened slightly, about 2 to 3 minutes. Add the panang curry paste and cook for an additional 30 seconds, stirring constantly.

Add the chickpeas, both cans of coconut milk, and ¼ cup water to the saucepan. Reduce heat to low and simmer the curry until slightly thickened, about 6 to 8 minutes.

Thinly slice the snap peas. Zest and halve the lime. Chop the cashews. In a medium bowl, mix the sliced snap peas, lime zest, juice from just half of the lime, chopped cashews, and a pinch of salt. Toss the snap pea slaw to combine.

Stir the spinach into the curry and cook until just wilted, about 1 minute. Add the remaining lime juice to the curry. Stir, taste, and adjust seasoning with salt. Divide the millet between large bowls and top with chickpea curry and snap pea slaw. Tear the Thai basil leaves with your hands over the bowls.