Millet and Chickpea Curry with Mango Chutney

This millet and chickpea curry is a hearty and flavorful dish that is perfect for a weeknight meal. The millet is cooked in a savory curry broth with chickpeas, onions, and garlic. The curry is then topped with a sweet and tangy mango chutney. This dish is a great way to use up leftover chickpeas and is also a good source of protein and fiber.

This recipe was inspired by a trip to India that I took a few years ago. I was traveling with a group of friends and we were fortunate enough to be invited to a traditional Indian feast. One of the dishes that was served was a millet and chickpea curry. I was immediately smitten with the dish and knew that I had to recreate it at home. After some experimentation, I came up with this recipe that is both authentic and easy to make.

Prep time: 10 | Cook time: 30 | Serves: 4

Ingredients

• 1 cup millet, rinsed and drained
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup vegetable broth

Instructions

1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the onion and cook until softened about 5 minutes.
3. Add the garlic, curry powder, and cumin and cook for 1 minute more.
4. Stir in the millet and chickpeas.
5. Add the vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until the millet is tender and the liquid is absorbed.
7. Serve topped with mango chutney.
8. Enjoy!

Why It Works

• The millet is cooked in a flavorful curry broth that is made with onions, garlic, curry powder, and cumin.
• The chickpeas add a hearty and protein-rich element to the dish.
• The mango chutney adds a sweet and tangy contrast to the savory curry.
• This dish is a great way to use up leftover chickpeas and is also a good source of protein and fiber.