Millet with Chickpeas and Zucchini recipe

I decided to have a garden this year. I would call it a non-traditional garden because it is not dug into the dirt. Instead configured a pallet with dirt in it and then planted way too many plants.

The plants are the traveling plants - zucchini, cucumber, butternut squash. And they have spread like crazy.

So for some of the recipes I will be posting will be from the rewards of this effort.

cucumbers and zucchini

Millet with Chickpeas and Zucchini recipe

The recipe includes the grain millet. I did not know a lot about this grain. Here are some fast facts:

1. Millet was a crop that was around in ancient times in East Asia

2. Millet is used in many dishes from Africa, Europe, and Asia.

3. It is a gluten free "grain" (seed)

4. It is a good source of phosphorus, magnesium, iron, and B vitamins

5. Contains both soluble and insoluble fiber which is great for blood sugar control, heart health, and digestion

6. Millet is great for gut health because - it contains both soluble and insoluble fiber

   1. The fermentation of the fiber by the gut bacteria produces short chain fatty acids

   2. The insoluble fiber is food for the gut bacteria

      
      
      
      

      

      Millet with zucchini with chickpeas

https://oldwayspt.org/recipe/millet-zucchini-and-chickpeas/

Millet Zucchini and Chickpeas

Courtesy of Oldways, oldwayspt.org

Prep Time: 5 minutes Total Time: 40 minutes Yield: 8 servings

Ingredients

• 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)

Instructions

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. 

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