Curried Millet with Chickpeas and Currants

By Samantha Angela
July 29, 2013
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Author Notes: This is an awesome side dish that can also work as a main meal for vegans, vegetarians, and omnivores alike. Serving it at room temperature maximizes the flavours and makes it a great dish for lunch or a picnic.
You won't be able to stop eating it, I promise.
Samantha Angela

Serves: 6

  • 1 1/2 cups cooked millet, room temperature
  • 3 tablespoons olive oil
  • 1 teaspoon white balsamic vinegar
  • 1 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1/2 cup grated carrots
  • 1/2 cup currants
  • 1 can, chickpeas, drained and rinsed
  • 2 scallions, thinly sliced, white & green parts
  1. Whisk together the olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the millet, and mix with a fork.
  2. Add the carrots, currants, and scallions, mixing well and seasoning to taste. Serve at room temperature.

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