Millet is not just for the birds! This is curried millet and chickpeas topped with raisins, coconut shreds, and chopped cilantro. 1 cup millet 2 cups water 1 cup cooked chickpeas 2 cloves garlic 1/2 small onion, minced 1 cup greens (parsley, dandelion greens, carrot tops, or whatever you have), chopped 2 carrots, chopped 2 tablespoons olive oil 1 tablespoon curry powder (or to taste) 1/2 teaspoon salt toppings: raisins cilantro, chopped shredded coconut Rinse millet, and soak in 2 cups filtered water for 8 hours or overnight. Bring millet to a boil. Reduce heat and simmer in a covered pot for 15 minutes or until done. Meanwhile, heat wok or skillet. Saute garlic, onion and carrots in olive oil until softened. Add greens and chickpeas and cook until greens are wilted. Add curry powder and salt to taste. Add cooked millet and mix well. Adjust seasonings if necessary. Serve with raisins, chopped cilantro and shredded coconut.