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Curried Millet with Chickpeas and Currants

An easy and healthy weeknight meal.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: chickpea main course recipe, easy weeknight meal, millet recipe
Servings: 6 Servings
Calories: 178kcal


  • ¾ cup dry millet
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon curry powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup shredded or grated carrots
  • ¼ cup fresh parsley finely chopped
  • ½ cup dried currants or raisins
  • 1 cup chickpeas


  • Put the millet in a medium saucepan and set it over medium heat. Shake the pan around and toast the grains until fragrant, about 5 minutes. Add 1 ½ cups water and bring the pan to a boil, then reduce the heat to a simmer until all the water is absorbed, 15 to 20 minutes.
  • Stir in all remaining ingredients and serve.


Adapted from Ina Garten


Sodium: 207mg | Calcium: 33mg | Vitamin C: 4.9mg | Vitamin A: 2000IU | Sugar: 8g | Fiber: 3g | Potassium: 283mg | Calories: 178kcal | Saturated Fat: 1g | Fat: 4g | Protein: 5g | Carbohydrates: 33g | Iron: 2.3mg