Curried Millet with Chickpeas and Currants

by Andie Mitchell on October 17, 2011


This is one of those whole grain dishes I get all sorts of proud about.

Mostly because it makes my hours long perusal of the bulk bins at Whole Foods worthwhile. But also, because I feel like I’m stepping outside of my same ol’-same ol’ series of sides.

Butter gives the millet a silkiness, a richness. Curry offers exotic, gentle heat. The currants sweeten and squish. And chickpeas, well, you know how generous they like to be.


Curried Millet with Chickpeas and Currants

adapted from Ina Garten


  • 1 1/2 cups cooked millet, hot
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup shredded or grated carrots
  • 1/4 cup minced fresh flat-leaf parsley
  • 1/2 cup dried currants or raisins
  • 1 cup chickpeas


  1. Mix the butter and olive oil into the hot millet until butter melts.
  2. Stir in remaining ingredients until well combined.

serves 6

{ 22 comments… read them below or add one }

Vanessa @ Swift as Shadows October 17, 2011 at 12:38 am

This looks so good! As a creature of habit, I get stuck in a rut with my meals too. Looks like I’ll be trying this soon.

Also, I must say that your writing style is lovely. =)


The Mrs @ Success Along the Weigh October 17, 2011 at 6:52 am

I don’t have much of a relationship with curry but this looks quite delectable! I might have to have an affair.


Nikki October 17, 2011 at 9:43 am

This looks great- it really beats a boring brown rice side dish, that’s for sure!


Megan (Braise The Roof) October 17, 2011 at 10:45 am

Annnnd, I’m hungry. I love the grain/chickpea combo, it never fails and it’s so easy to whip up!


Liz October 17, 2011 at 12:54 pm

I usually just add curry spices to the millet’s cooking liquid, but I’ll have to give this a shot! Looks great.


Beth October 17, 2011 at 3:03 pm

Love this! I adore millet in bread, but have never actually cooked it as a grain. This will change all that. Also, “squish” = best descriptor ever.


Annie @ Naturally Sweet Recipes October 17, 2011 at 4:06 pm

This recipe looks amazing! I love millet and it sounds fantastic with the currants!


Joelle (On A Pink Typewriter) October 17, 2011 at 4:07 pm

Mmm that looks yummy – i’ve never had millet. Will have to add that to my “must try” list. ;-)


Kelly Jo October 17, 2011 at 4:23 pm

This looks so delish!!


Sarah@The Flying ONION October 17, 2011 at 4:55 pm

Mmm…I first gave millet a try about a year back, when I was trying to break out of my all too usual breakfast rut.

This sounds (and looks) delicious! I love how you combined it with the garbanzos. :D


Erika - The Teenage Taste October 17, 2011 at 5:15 pm

I’ve never tried millet before, but with a recipe like this how can I resist? I love that you added curry to this – yum! :-D


Amy October 17, 2011 at 7:46 pm

Andy this is a perfect main meal for a vegetarian like me! I haven’t tried millet grain before but I have cooked with the flour. Those bins at Whole Foods are dangerous…Oh how I miss them!


Maggie October 17, 2011 at 9:24 pm

I think we used to feed millet to our parakeets; I didn’t know it could be people consumption!
Will have to take a gander to see if we can give this a go!


Stephanie @cookinfanatic October 18, 2011 at 4:45 am

Millet is one of my favorite new WF bulk bin finds! This recipe sounds great!


Sunchowder - Wendy Read October 18, 2011 at 5:50 am

What a gorgeous side dish!!! I am really looking forward to trying this Andi :)


Carole October 18, 2011 at 6:50 am

Have never tried millet, but may do so now. Looks and sounds really good!


Stacey October 20, 2011 at 5:14 pm

Oh, I love you!! I’ve been trying to find a good recipe in which to use millet but none of them seem too, well, appetizing. I grind it all up and feed/fed it to my babies but when i tasted it, it always tasted like cardboard (maybe that’s why I’m a bit hesitant to feed it to the grown-ups). The babies liked it but then again, they’ve never had anything better! Ha! Anyway, this looks wonderful and I can’t wait to try it!


adrianne (all of the above) October 21, 2011 at 11:25 am

Don’t ever (I repeat: ever) feel like you need to justify your perusal of the bulk bins at Whole Foods! When I lived in London, I stopped in regardless of whether or not I needed anything. I could get lost in that section! Now that we have one in my local Whole Foods stateside, I have to give my wallet to someone so I don’t go crazy.

This dish looks delicious, and perfect for stretching say, a whole roasted chicken over a few meals.


krystina October 23, 2011 at 2:06 am

i made this for dinner and added grated zucchini and some roasted sweet potato- it was FANTASTIC! kids loved it, and after 10 years gluten free i am so excited to find a new grain thats good for us!! xx thanks andrea


Rene October 27, 2011 at 12:18 am

I just found your blog via pinterest and I absolutely love it! I’m definitely putting this side dish on my to make list :).


Nicky J July 7, 2012 at 7:58 pm

This was delicious! They were out of currants at the store so I used fancy golden raisins instead….because I’m fancy……


Nicole March 25, 2015 at 10:34 am

Made this just as it’s written with one exception – I put the raisins on top of the millet for the last five minutes of cooking just to soften them a bit. Added everything else as written and it was delicious! Thanks for a great recipe!


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