Savory Kung Pao Chickpea

Stir-Fry Delight

In a medium-sized bowl, combine all the ingredients for the sauce, whisking them together until well blended. Then, add the chickpeas to the sauce mixture, ensuring they are evenly coated, and set aside to marinate.

In a large wok or skillet set over high heat, add a teaspoon of oil and allow it to heat up. Once hot, add the sliced carrots and sauté them for about 3 minutes until they start to soften. Then, add the minced garlic and sliced mushrooms, continuing to sauté for an additional 2 minutes until they become fragrant and tender. Next, add the sliced bell pepper and peas to the pan, sautéing for another 2 minutes until they are cooked but still crisp. Now, add the chickpea-sauce mixture to the pan and cook for 1 minute, allowing the flavors to meld together. Once done, remove the pan from the heat and set aside.

To prepare the millet, start by heating the remaining 2 teaspoons of oil in a large skillet over high heat. Once the oil is hot, add the millet to the skillet and sauté it for about 3 minutes, allowing it to toast slightly and develop a nutty flavor. Next, add the sliced green onions to the skillet and continue to sauté for an additional 2 minutes until they become tender and aromatic. Remove the skillet from the heat and stir in the salt to season the millet. To serve, spoon the chickpea mixture over the prepared millet and sprinkle with nuts and seeds for a delightful finishing touch.