Millet with mushrooms, carrots and chickpeas
One-pan millet with mushrooms, carrots, celery and chickpeas.
Approximate total time: 20 min2 servingsInternationalMeal base: Millet and chickpeas
100% plant-based
Choose vegan versions of the stock, pasta, sauces and other packaged products listed in the recipe.
Ingredients
For 2 servings.
Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.
- 2 tbsp coconut oil
- 1 tbsp minced garlic
- ½ cup chopped mushrooms
- ½ cup chopped carrots
- ½ cup chopped celery
- ¾ cup cooked chickpeas
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp turmeric
- ½ tsp chilli flakes
- ¾ cup millet
- 1½ cups water or vegan vegetable stock
Step-by-step method
- Rinse millet in a fine sieve. Chop vegetables and drain chickpeas.
- Heat oil in a deep lidded pan. Add garlic and mushrooms.
- Sauté until mushrooms start to brown and release their moisture.
- Add carrots, celery, chickpeas and seasonings; cook for 2–3 minutes.
- Add millet and water or stock. Cover, bring to a boil and simmer for about 15 minutes until the grain is tender; add liquid if needed.
- Fluff the millet with a fork and adjust seasoning before serving.
✦ Kitchen tip
The source quantities are divided into two main meals instead of four smaller portions.
A home-cooking adaptation. Timings are approximate and depend on ingredients and equipment. The photo may show different garnishes or presentation.
Recipe references
Ingredients and techniques referenced from the sources below; wording and structure adapted for Becas à Mesa.