1400 700 vegan curriedchickpeabowlswithmilletpilaf horizontal

Curried Chickpea Bowls

with Millet Pilaf & Spicy Yogurt Cucumbers

dinner

Chef's Choice Healthy Carbs Gluten-Free Soy-Free Almonds Beans/Legumes Chickpeas Cucumber Leafy Greens Lemon Nuts Middle Eastern Grain Bowl Dinner
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
680
FAT
16g
CARBOHYDRATES
99g
PROTEIN
29g

MAIN INGREDIENTS

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

TOOLS

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

INSTRUCTIONS

1
Cook the millet

Preheat the oven to 425°F. Add the millet, dried mint, 1½ cups (3 cups) water, and a pinch of salt to a medium saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed, 20 to 23 minutes. Remove saucepan from heat with the lid on, and let millet steam 3 to 5 minutes. Remove lid and fluff with a fork.

2
Roast the curried chickpeas

Drain and rinse the chickpeas, and pat dry with a clean kitchen towel. Place chickpeas on a baking sheet and toss with 2 tsp (4 tsp) vegetable oil, curry powder, and a pinch of salt. Roast the curried chickpeas until crispy and browned in places, 12 to 15 minutes.

3
Marinate the cucumbers

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

4
Cook the gai lan

Peel and mince the shallot(s). 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 shallot and cook until slightly softened, 1 to 2 minutes. Add the chopped gai lan and cook until tender, another 3 to 5 minutes. Add a pinch of salt.

5
Serve

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