Chickpea Millet Rice – Quick Leftover Millet Stir Fry
This chickpea millet rice is a quick, flavorful way to use leftover millet. With chickpeas and veggies, this millet stir-fry is perfect for lunchboxes or easy dinners.
Servings 3
Ingredients
- 1 cup carrots finely chopped
- 1 cup green beans finely chopped
- 3 green chilies or jalapenos
- 1 inch ginger
- 1 cup chickpeas cooked or canned, I used black chickpeas
- 2 cups cooked millet
- 1 tablespoon oil
- ¼ cup cilantro finely chopped
- Salt to taste
Instructions
- Heat oil in a pan and sauté green chilies and ginger until fragrant.3 green chilies, 1 tablespoon oil, 1 inch ginger
- Add chopped carrots and beans, then cook until slightly tender.1 cup carrots, 1 cup green beans
- Stir in the cooked chickpeas and add salt to taste.1 cup chickpeas, Salt to taste
- Add the cooked millet and mix gently to combine all the ingredients.2 cups cooked millet
- Garnish with chopped coriander and serve warm.¼ cup cilantro
Notes
Tested Tips from My Kitchen
- For best results, use leftover millet, as it mixes well without becoming mushy.
- Cook millet ahead of time using my Instant Pot Millet or Rice Cooker Millet recipes.
- Adjust chilies based on spice preference.
- Other vegetables like green peas, bell pepper, or sweet corn also go well in this dish.
- Even without the addition of sauces, this stir-fry will still taste delicious. Ginger and green chili will flavor the millet very well.
Nutrition
Calories: 265kcal | Carbohydrates: 39g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 338mg | Potassium: 375mg | Fiber: 9g | Sugar: 5g | Vitamin A: 7479IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 3mg
