Golden Millet And Chickpea Stir Fry Recipe

About this recipe

Golden Millet and Chickpea Stir-Fry is a flavorful and nutritious Indian dinner that combines nutty millet, hearty chickpeas, and vibrant spices with the creamy richness of coconut milk. This dish is designed for health-conscious food lovers seeking a balanced, protein-packed meal that's both satisfying and easy to prepare. Millet, a gluten-free grain, forms the base of this recipe, delivering fiber and energy. Chickpeas add a substantial dose of plant-based protein, while green peas and tomatoes contribute freshness and color. The spices, including turmeric and cumin, infuse the dish with warmth and complexity, creating a comforting yet exciting flavor profile. Cooking this stir-fry is straightforward and quick, making it ideal for busy weeknights. Serve it warm, garnished with fresh cilantro, to enjoy a wholesome dinner that supports digestion, muscle recovery, and sustained energy. Perfect for vegetarians, this recipe is a true celebration of Indian cuisine's robust flavors and textures.

Ingredients

• 454G Yellow Millet, 454G
• 400G Whole Chickpeas In Water
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G
• 100 G Fresh Green Peas 100g
• 165 Ml Tropical Sun Coconut Milk Mini
• NaN Trs Haldi Powder Turmeric
• - Jalpur Cumin Seeds
• - Greenfields Ground Coriander
• 100G Trs Chilli Powder 100G
• 400G Greenfield Himalayan Salt Fine 400G
• - Biona Capers In Olive Oil
• - Coriander Seeds Catering Size

Instructions

1. 1. Rinse the millet thoroughly and soak it in water for 10 minutes, then drain.
2. 2. Heat 1 tablespoon of olive oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
3. 3. Add diced tomatoes to the pan and cook for 3-5 minutes until softened, stirring occasionally.
4. 4. Stir in turmeric powder, ground coriander, red chili powder, and salt, ensuring the spices coat the tomatoes evenly.
5. 5. Add the soaked millet to the pan and mix well with the tomato spice mixture.
6. 6. Pour in 300 ml of water and bring to a boil, then reduce heat and cover. Cook for 15 minutes until the millet is tender.
7. 7. In a separate pan, heat the remaining olive oil and sauté the cooked chickpeas and green peas for 2-3 minutes.
8. 8. Stir in coconut milk to the chickpeas and peas, simmering for 2 minutes to create a creamy texture.
9. 9. Combine the chickpea mixture with the millet and gently mix over low heat for 2-3 minutes.
10. 10. Garnish with freshly chopped cilantro before serving warm.