Curried Chickpea Bowls

Preheat the oven to 425°F. Add the millet, dried mint, 1½ cups (3 cups) water, and a pinch of salt to a medium saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed, 20 to 23 minutes. Remove saucepan from heat with the lid on, and let millet steam 3 to 5 minutes. Remove lid and fluff with a fork.

Drain and rinse the chickpeas, and pat dry with a clean kitchen towel. Place chickpeas on a baking sheet and toss with 2 tsp (4 tsp) vegetable oil, curry powder, and a pinch of salt. Roast the curried chickpeas until crispy and browned in places, 12 to 15 minutes.

Thinly slice the cucumber(s) into rounds. Halve and juice the lemon(s). Deseed and mince the red Fresno chile(s). Add the sliced cucumber, just half the lemon juice, as much of the minced red Fresno chile as you’d like, yogurt, and a pinch of salt to a medium bowl. Toss to combine.

Peel and mince the shallot(s). Chop the gai lan into 1 inch pieces. Return the skillet to medium-high heat with 2 tsp (4 tsp) vegetable oil. Add the minced shallot and cook until slightly softened, 1 to 2 minutes. Add the chopped gai lan and cook until tender, another 3 to 5 minutes. Add a pinch of salt.

Add the remaining lemon juice and almonds to the cooked millet and stir. Taste, and add salt as necessary. Divide the millet pilaf between shallow bowls. Top with sautéed gai lan, curried chickpeas, and spicy yogurt cucumbers. Bon appétit!