Curried Chickpea Bowl
Have you ever had millet? It is a gluten free grain full of fiber, iron, calcium, zinc and potassium.
Curried Chickpea Bowl-adapted from Purple Carrot
1.5 cups of Millet
1 tsp dried mint
1.5 cans chickpeas
2 tsp curry powder
1 cucumber peeled and sliced
1 lemon juiced
6 Tbsp vegan plain yogurt (I like to use Forager)
1/4 cup sliced almonds
1 oz fresh ginger minced
1 bunch bok choy chopped
Preheat the oven to 425°F. Combine the millet, dried mint, 3 cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat and simmer until water is absorbed. About 20 minutes.
Drain, rinse and pat chickpeas dry with a paper towel. Add chickpeas to a baking sheet and sprinkle with curry powder and pinch of salt. Bake for 15 minutes.
Add the sliced cucumbers, yogurt, and lemon juice to a small bowl. Set aside to marinate.
Toast the sliced almonds in a large frying pan sprayed with olive oil. Remove and set aside in a bowl. Add the chopped bok choy and ginger to the pan and cook until soft. About 3-4 minutes.
Plate the cooked millet, then bok choy, then marinated cucumbers. Top with toasted almonds.