Average: 3 (2 votes)
Active time
5 minutes
Total time
40 minutes
8 servings

3 tablespoons extra-virgin olive oil, divided

2 medium zucchini, diced into 1” cubes



1 large yellow onion, diced

4 cloves garlic, minced

2 cups millet

3 cups low sodium vegetable broth

3 cups water

1 tsp curry powder

1 (15-ounce) can of chickpeas, no salt added, rinsed and drained

¾ cup golden raisins (optional)


1. In a medium-sized pot, heat one tablespoon olive oil on medium heat. Add zucchini with salt and pepper to taste, stirring occasionally. Sauté for 4 to 5 minutes, or until the vegetable softens but retains slight crispness. Remove zucchini from pot and set aside. 

2. In the same pot, heat two tablespoons olive oil on medium heat. Add onions and garlic, and sauté for 4 to 5 minutes, or until onions are softened and translucent. 

3. Add the millet to the pot, and toast for 2 to 3 minutes, stirring occasionally. 

4. Add the vegetable broth, water, and curry powder. Bring to a boil, then simmer on low, covered, for 15 to 20 minutes, checking occasionally. 

5. When the millet is softened, turn off the heat and allow it to sit for 5 minutes. Fluff with fork, before adding zucchini, chickpeas, and raisins (if using). Season to taste with salt and pepper, and return to heat for 1 to 2 minutes to warm if necessary. 

An Oldways recipe and photo. Media: contact us for permission to reprint and for a hi-res image. This recipe is from our cooking program, A Taste of African Heritage. Learn more about it here, and watch our video about the program!


Calories: 370
Fat: 9g
Saturated Fat: 1g
Sodium: 320mg
Carbohydrates: 63g
Sugar: 14g
Fiber: 9g
Protein: 10g

Yield: 8 servings

How'd it Taste?

I made this without the oil and it was fabulous. Sweet, spicy and very filling. Thank you.
I used red millet, and the texture was a cross between fish eggs and sand. It smelled good, but the texture was horrible, and most of the water was left after 20 minutes of simmering. Maybe I should have purchased yellow millet instead.
Hi Kristen -- Sorry to hear you weren't a fan of the texture of your millet! Many chefs compare millet's texture to that of couscous. Millet usually absorbs the water while simmering and become fluffy and light in texture, but it sounds like yours didn't perform as expected. I don't have personal experience cooking red millet, but can recommend yellow millet if you're open to giving it another try. Let us know how it goes the second time around!
Really loved this recipe! I cooked a big batch for about 20 people and it got rave reviews. I substituted the onions and garlic with carrots and celery. Also, I soaked the millet for 24-48 hrs, changing the water. Maybe that added to the texture. Also tried making a porridge from what was left, slow cooking it in milk - delicious and comforting.

Review this Recipe