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.