Millet with Zucchini and Chickpeas | The Whole Grains Council

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 2 medium zucchini, diced into 1” cubes
• Salt
• Pepper
• 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)