Millet is a staple of continental African cuisine: it’s easy to digest and rich in nutrients. In this recipe, we add diced zucchini for a slight bit of crispness, curry powder for a hint of spice, chickpeas for added protein, and golden raisins for a delightful sweetness.
3 tablespoons extra-virgin olive oil, divided
2 medium zucchini, diced into 1″ cubes
Salt
Pepper
1 large yellow onion, diced
4 cloves garlic, minced
2 cups millet
3 cups low sodium vegetable broth
3 cups water
1 tsp curry powder
1 (15-ounce) can of chickpeas, no salt added, rinsed and drained
3/4 cup golden raisins (optional)
1. In a medium-sized pot, heat one tablespoon olive oil on medium heat. Add zucchini with salt and pepper to taste, stirring occasionally. Sauté for 4 to 5 minutes, or until the vegetable softens but retains slight crispness. Remove zucchini from pot and set aside.
2. In the same pot, heat two tablespoons olive oil on medium heat. Add onions and garlic, and sauté for 4 to 5 minutes, or until onions are softened and translucent.
3. Add the millet to the pot, and toast for 2 to 3 minutes, stirring occasionally.
4. Add the vegetable broth, water, and curry powder. Bring to a boil, then simmer on low, covered, for 15 to 20 minutes, checking occasionally.
5. When the millet is softened, turn off the heat and allow it to sit for 5 minutes. Fluff with fork, before adding zucchini, chickpeas, and raisins (if using). Season to taste with salt and pepper, and return to heat for 1 to 2 minutes to warm if necessary.
An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image. This recipe is from our cooking program, A Taste of African Heritage. Learn more about it here, and watch our video about the program!
Carrie Rosenblatt says: I love it. I look for a recipe using Millet that I bought and zucchini that I had in the fridge and came up with this one. Thank you. It’s delicious and healthy
Eleice Latham says: Looking forward to making and tasting it.
Pepi says: I am sure this will be very delicious. Starting cooking it now
Joanna says: I didn’t use chickpeas, because I didn’t have any. I served it with a chili-garlic adjika (I only used 1 garlic clove in the dish) and plain yogurt, with fresh green beans on the side that I seasoned with olive oil, salt and lemon juice. My family loved it!
(3)
Leave a comment